Last night I was ordering some chocolate as a Christmas present on the Lindt website, and I started browsing their recipes. I came across a chocolate tart recipe, and thought it could be easily converted into a chocolate hazelnut tartlett recipe. After getting the ingredients out this morning, I realized I didn’t even have any tartlett pans! Good one :/. I was determined to make this delicious treat, so I used my heart-shaped muffin pan instead. They would make a yummy Valentine’s Day treat. I used a combination of chocolate tart recipes from Mrs. Fields’ Cookie Book and Tyler Florence from the Food Network and tweaked them to create these delicious tartletts.
|Chocolate Hazelnut Tartletts||
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup butter, chilled and cubed
- 1 egg yolk
- 1 tsp vanilla
- pinch of salt
- 5 tbsp cold water
- 1/2 cup cream
- 1/4 cup milk
- 1 tbsp sugar
- pinch of salt
- 1/2 cup semisweet chocolate chips
- 1/4 cup chopped hazelnuts
- 1 egg, beaten
- Confectioners’ sugar for garnish
- Blend flour, sugar, salt, and butter with a pastry blender in a medium bowl (or food processor).
- Add egg yolk and vanilla a little at a time and stir with a fork.
- Add water 1 tbsp at a time and stir.
- Gather dough into a ball, flatten into a disk and wrap in wax paper.
- Refrigerate for at least 1 hour.
- Preheat oven to 350 ºF.
- On a floured cutting board, roll dough to 1/4 inch thickness with a floured rolling pin.
- Use a cup to cut out circles, and place in greased tartlett pans or muffin pan.
- Press dough against sides and bottom, and poke holes in the bottom with a fork. [img src=”http://mysanfranciscokitchen.com/wp-content/uploads/2011/12/tartlett1.jpg” /]
- Bake pastry for 20-25 minutes, then remove from oven and gently press any bubbles down with a spoon.
- Reduce heat to 325 ºF.
- Heat milk and cream in a small saucepan on low-medium heat.
- Do not boil, but when sides begin to bubble add sugar, salt and chocolate and stir until all of the chocolate is melted.
- Remove from heat and stir in egg and hazelnuts. [img src=”http://mysanfranciscokitchen.com/wp-content/uploads/2011/12/tartlett2.jpg” /]
- Spoon filling into pastries until the top, and sprinkle a few hazelnut pieces on top.
- Bake for 10-12 minutes. If begin to crack/bubble, remove quickly from oven. Do not overbake.
- Use a butterknife to gently remove from pan and place on a cooling rack. Cool before serving, and garnish with confectioners’ sugar. [img src=”http://mysanfranciscokitchen.com/wp-content/uploads/2011/12/tartlett3.jpg” /]
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