Chocolate-Hazelnut Tartlets

The other night, I was out at a restaurant/bar with some fantastic friends.  All of a sudden, a Frangelico on the rocks appeared.  Subsequently, it was passed around the table and everyone began professing their love for all things flavored hazelnut.  I have to admit, I haven’t done too much with them in the way of cooking/baking, but when I do, I always wonder why I haven’t played a little bit more with them.

The following night, I was going to spend some time with the same set of friends to begrudgingly watch the Patriots beat the Broncos….(remember, I am originally from Indiana and therefore have blue/white blood running through my veins for the Colts…even if they had a terrible season.)  I wanted to surprise my friends with a little hazelnut love since they had expressed it the night before.  It also was mighty convenient that I had these little treats bookmarked for a pre-Valentines Day post.  Perfect timing.

I find the raspberries completely seductive.  Yes.  I just said that.  But you could sub in any kind of (less seductive) fruit.  I had the raspberry preserves on hand, so it just seemed fitting that I used raspberries for the top.  You could really do anything: blueberries, orange, even candied hazelnuts.  Anything works.

Looking for some more hazelnut love?  Try these.  Or this.

Chocolate-Hazelnut Tartlets

Servings: 24 tartlets

 

Ingredients

For the shells:

1 and 1/2 cups whole hazelnuts

8 tablespoons (1 stick) unsalted butter, at room temperature

1/4 cup packed light brown sugar

1 cup all-purpose flour

For the ganache:

2 cups high-quality chocolate (use your choice: bittersweet, semisweet, whatever…), chopped

1 cup heavy cream

For the assembly:

1/2 cup seedless raspberry preserves

1 pint fresh raspberries

Instructions

1. For the shells: In the bowl of your food processor, process the hazelnuts until they reach the consistency of coarse sand.

2. In the bowl of your standing mixer fitted with the paddle attachment, cream the butter and brown sugar on medium high speed until light and fluffy, about 2 minutes.

3.  Reduce the mixer speed to low and carefully add the flour and chopped hazelnuts, scraping down the sides of the bowl as necessary.

4. Once the dough comes together, roll it into a ball and wrap tightly with plastic wrap.  Refrigerate for at least 30 minutes.

5. For the ganache: In a small saucepan over medium heat, bring the cream to a gentle simmer.  Meanwhile, place the chopped chocolate in a heatproof bowl.

6. Pour the hot cream over the chocolate and let sit for about 2 minutes; then whisk until smooth and uniform in color.

7. Refrigerate the ganache until ready to use.***This will help firm it up so it can be easily piped.

8. For baking the shells:  Preheat the oven to 350 degrees.  Generously butter a mini muffin pan.

9. Place about 2 teaspoons of dough into each muffin cup and, using your finger,  gently make an indentation in the center of each one to form the tart shape.

10.  Bake the tartlets until golden, about 10-12 minutes.  Let cool completely. ***Check them frequently.  The nuts will bake quickly.

11. To assemble:  Heat the raspberry preserves (either in a small saucepan over medium-low heat or in a heatproof bowl in the microwave at 10-second intervals) and stir until smooth.

12.  Spoon or pipe about 1/2 teaspoon of preserves into the center indentation of each tartlet.

13.  Using a piping bag and the pastry tip of your choice, pipe the chocolate ganache over the raspberry preserves.  **I found that I had to chill my still-warm ganache a little bit more before I could get a stiffer consistency to pipe.

14. Top each tartlet with a fresh raspberry.  Enjoy.

Source: Barely adapted from Yankee Magazine.

 

January 18, 2012 - 6:14 am

Liz @ Blog is the New Black - Shanon, these look AMAZING! I love hazelnut/nutella anything… yum!

January 18, 2012 - 11:00 am

Cara - How do I get that drink to magically appear at my next dinner outing? :)

January 18, 2012 - 11:46 am

Heidi @ Food Doodles - How cute are these? They must be delicious – honestly, chocolate and hazelnut is one of the best combos ever :D

January 18, 2012 - 3:26 pm

Ann P. - These are so elegant! What a great way to show some love to the hazelnut, the raspberry, and your friends :)

January 18, 2012 - 9:30 pm

Maureen - What a gorgeous treat to bring to friends. You must be everyone’s best friend for sure!

January 19, 2012 - 1:22 pm

Melissa @ Kids in the Sink - These look so cute and fancy! Any dessert that looks fancy is good in my book.

January 19, 2012 - 9:31 pm

Laurel @ Lolly's Sweet & Savory Treats - I actually got some Frangelico for Christmas and I’ve been wanting to drink it all… I mean bake with it. These look delicious! I wonder if you could add some Frangelico to the ganache for a little extra hazelnut pizazz!?

January 19, 2012 - 9:46 pm

srlacy - I bet you could, and I bet it would be AWESOME! :)

February 14, 2012 - 11:33 pm

DJ - I am going to make them next week andd take them to work <3 Thanks <3

March 23, 2012 - 8:19 pm

megan - I made these for a party and the ganache needs to cool and set for 30 min. so it will be piping consistency. also make sure you press the tart thin because it will puff when you bake it. :)

September 28, 2012 - 7:44 am

Suzie - I have totally cheated and bought store tartlet cases – can I make these today to serve tomorrow at lunch or will the pastry go soggy ?
Thanks for a fab recipe – can’t wait to try it – will try the hazelnut bases next time I promise !
((hugs)) Suzie xoxo

September 28, 2012 - 1:36 pm

srlacy - Hi Suzie-

I think they should hold up just fine-the chocolate ganache is thick and rich. No worries! Good luck!

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