Chocolate Hazelnut Tartlets

Buttery shortcrust tartlets brim with silky chocolate-hazelnut ganache, crowned with toasted hazelnuts and gold dust. These luxurious mini tarts evoke Nutella elegance in bite-size form—decadent bridal shower showstoppers ready in chill time.

Why You’ll Love This Recipe

These chocolate hazelnut tartlets are your bridal shower masterpiece—crisp, buttery shells cradle velvety ganache infused with roasted hazelnut depth, delivering Nutella-inspired bliss in sophisticated portions. Dark chocolate balances sweetness, while toasted nuts add crunch and gold accents elevate for wedding-worthy glamour. No-bake filling means stress-free prep, naturally gluten-free adaptable, and endlessly photo-perfect with minimal effort. Guests rave over the rich-yet-light texture, hosts love the make-ahead ease—customize with pastel pearls or flowers for theme magic. One bowl ganache, zero fuss, pure indulgence delivered.

Recipe Tips and Tricks

• Blind Bake Crisp → Weights prevent puff.
• Cool Shells → No soggy ganache.
• Hazelnut Roast → Deeper nutty flavor.
• Ganache Temper → Room temp for silk.
• Chill Set → Firm glossy fill.
• Gold Dust → Edible for bridal sparkle.
• Tartlet Pans → Removable bottom easy release.
• Nut Chop → Uniform pretty topping.

Yield: 12 Servings

Chocolate Hazelnut Tartlets

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Mini chocolate-hazelnut ganache tartlets with toasted nuts—elegant bridal bites.

Prep Time 30 minutes

Cook Time 15 minutes

Additional Time 2 hours

Total Time 2 hours 45 minutes

Ingredients

• ½ cup hazelnut spread (Nutella)
• ½ cup toasted hazelnuts, chopped
• 1 cup heavy cream
• 1 package shortcrust pastry (or homemade)
• 1 tsp vanilla extract
• 2 tbsp butter
• 8 oz dark chocolate, chopped
• Edible gold dust/pearls
• Optional: cocoa powder
• Pinch salt

Instructions

1. Preheat Oven → Set to 375°F; prepare 12 mini tartlet pans—flaky journey begins.
2. Roll Pastry → Roll dough to ⅛-inch; cut circles—press gently into pans.
3. Blind Bake → Prick bases; line with weights—bake 12-15 minutes until golden.
4. Cool Crisp → Remove weights; cool shells completely—sturdy homes ready.
5. Roast Nuts → Toast hazelnuts 350°F 10 minutes—chop for crunchy crown.
6. Ganache Magic → Heat cream to simmer; pour over chocolate, spread, butter—stir silky.
7. Flavor Depth → Add vanilla, salt—whisk until glossy and combined.
8. Fill Tartlets → Spoon ganache into cooled shells—smooth tops elegantly.
9. Chill Set → Refrigerate 2 hours—ganache firms to spoonable luxury.
10. Glam Finish → Sprinkle chopped hazelnuts, dust gold—serve at room temp for wow.

Notes

• Blind bake thoroughly—crisp forever.
• High-quality chocolate = superior ganache.
• Chill fully—easy release and slice.
• Customize toppings for bridal colors.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 356Total Fat 30gSaturated Fat 11gUnsaturated Fat 19gCholesterol 33mgSodium 50mgCarbohydrates 19gFiber 3gSugar 12gProtein 5g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Shortcrust Pastry → Pre-made or homemade; buttery base.
• Dark Chocolate → 8 oz 70%; rich depth.
• Hazelnut Spread → ½ cup; Nutella-like creaminess.
• Heavy Cream → 1 cup; silky ganache.
• Toasted Hazelnuts → ½ cup chopped; crunchy crown.
• Butter → 2 tbsp; extra richness.
• Vanilla → 1 tsp; warm aroma.
• Salt → Pinch; balances sweet.
• Gold Dust/Pearls → Edible bridal glam.
• Cocoa → Dust optional.

Variations and Substitutions

• Gluten-Free → GF flour crust.
• Vegan → Coconut cream + plant chocolate.
• Milk Chocolate → Sweeter kid-friendly.
• Frangelico → Boozy hazelnut liqueur swirl.
• White Chocolate → Contrast drizzle.
• Mini → Muffin tin more bites.
• Nut-Free → Sunflower spread.
• Berry Top → Fresh raspberries pop.

Storage Options

• Refrigerator → Airtight up to 5 days.
• Freezer → Filled tartlets up to 1 month.
• Room Temp → 1 day cool place.

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