Introduction to Mini Chocolate Hazelnut Tartlets
Mini Chocolate Hazelnut Tartlets are an ode to decadence in miniature, a sophisticated and irresistibly elegant dessert that captures the soul-satisfying romance of a classic European tarte au chocolate and the beloved, nutty creaminess of gianduja, all presented in a perfectly personal, two-bite form. Imagine a crisp, buttery, and delicately nutty short crust pastry shell, blind-baked to a pale golden perfection. Within this edible vessel lies a filling of profound luxury: a silken, velvety chocolate ganache, deeply flavored with the rich, toasted essence of hazelnuts, achieved through the use of high-quality chocolate-hazelnut spread or a reduction of toasted hazelnut praline.
Why Is This Mini Chocolate Hazelnut Tartlets So Popular?
The widespread adoration for these miniature tarts stems from their unique ability to deliver a maximum-impact gourmet dessert experience with the grace of individual portions and surprisingly approachable techniques. First, they are the epitome of elegant portion control. They offer the deep satisfaction of a rich chocolate tart without the commitment (or potential mess) of slicing a larger one, making them ideal for plated desserts and buffets where guests can enjoy a full, flawless serving. Secondly, they master a universally adored flavor combination. The pairing of chocolate and hazelnut is a global passion, tapping into the comfort of nutella and the sophistication of fine European pralines, appealing to both childish delight and adult discernment. Furthermore, they are visually stunning with professional polish. The gleaming chocolate surface and artful garnish give them a patisserie-quality appearance that belies their make-at-home potential, guaranteeing “wows” from anyone who sees them. Finally, they are highly adaptable and make-ahead friendly. The shells and filling can be prepared separately days in advance, and assembly is a calm, final step, removing the last-minute stress from entertaining and allowing the host to be present with their guests.
Why You’ll Love This Mini Chocolate Hazelnut Tartlets:
- Individual Elegance: No slicing means every serving is pristine and perfectly presented.
- Deep, Complex Flavor: The toasted hazelnut flavor infuses every layer, from crust to filling, for a harmonious taste experience.
- Textural Perfection: The journey from crisp shell to creamy filling to crunchy garnish is a delight in every bite.
- Impressive Yet Manageable: Breaking the process into steps (crust, filling, glaze) makes a seemingly complex dessert completely achievable.
- The Ultimate Gift of Food: Packaged in a beautiful box, they are a breathtakingly thoughtful and luxurious homemade gift.
Here’s what you’ll need:
For the Hazelnut Shortcrust Pastry:
- 1 ¼ cups (160g) all-purpose flour
- ⅓ cup (40g) finely ground toasted hazelnuts (hazelnut flour/meal)
- ¼ cup (50g) granulated sugar
- ¼ teaspoon fine sea salt
- ½ cup (113g) unsalted butter, cold and cubed
- 1 large egg yolk
- 2-3 tablespoons ice water
For the Chocolate-Hazelnut Ganache Filling:
- 7 ounces (200g) high-quality dark chocolate (60-70% cocoa), finely chopped
- ½ cup (120ml) heavy cream
- ¼ cup (60g) premium chocolate-hazelnut spread (e.g., Nutella, or a gourmet brand)
- 2 tablespoons (28g) unsalted butter, cut into small pieces, at room temperature
- 1 tablespoon Frangelico (hazelnut liqueur) or 1 tsp pure vanilla extract (optional)
- Pinch of fine sea salt
For the Mirror Glaze & Garnish:
- 4 ounces (115g) high-quality dark or semi-sweet chocolate, finely chopped
- ½ cup (120ml) heavy cream
- 1 tablespoon light corn syrup or honey (for supreme shine)
- 12-15 whole, skinless toasted hazelnuts
- Optional: Flaky sea salt, edible gold leaf, cocoa nibs.
How to Make Mini Chocolate Hazelnut Tartlets:
Now that you have your ingredients ready, let’s dive into the steps for making this delightful Mini Chocolate Hazelnut Tartlets. It’s as easy as pie, and I promise you’ll feel like a culinary superstar!
Step 1: Create the Hazelnut Pastry Dough
In a food processor, pulse the flour, ground hazelnuts, sugar, and salt to combine. Add the cold, cubed butter and pulse until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining. In a small bowl, whisk the egg yolk with 1 tablespoon of ice water. Drizzle this over the flour mixture while pulsing, just until the dough begins to clump. Add more ice water, a teaspoon at a time, if needed. Turn the dough out onto a work surface, gather it into a ball, then flatten into a disc. Wrap tightly in plastic and refrigerate for at least 1 hour (up to 2 days).
Step 2: Roll, Cut, and Blind-Bake the Shells
Preheat oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough to about ⅛-inch thickness. Using a round cutter slightly larger than your tartlet molds (approx. 3.5-4 inches), cut out circles. Gently press each circle into the buttered molds of a mini tart pan (with removable bottoms), pressing into the fluted edges. Trim excess. Prick the bottoms all over with a fork. Freeze the shells for 15 minutes. Line each frozen shell with a small square of parchment paper or foil and fill with pie weights or dried beans. Bake for 12-15 minutes. Remove weights and parchment, then bake for another 5-7 minutes until the crust is dry and lightly golden. Let cool completely in the pan on a wire rack.
Step 3: Prepare the Silken Ganache Filling
Place the finely chopped 7 oz of chocolate in a heatproof bowl. In a small saucepan, heat the ½ cup of heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let sit for 3 minutes. Add the chocolate-hazelnut spread, room-temperature butter pieces, optional liqueur, and salt. Starting in the center, whisk gently until the mixture is completely smooth, glossy, and emulsified. Let the ganache cool at room temperature, stirring occasionally, until it thickens to a piping consistency (about 20-30 minutes).
Step 4: Fill the Tartlet Shells
Once the ganache has thickened slightly (it should be pourable but not runny), transfer it to a piping bag or use a small spoon. Pipe or spoon the ganache into the cooled tartlet shells, filling them to just below the rim. Gently tap the pan on the counter to settle the filling and eliminate air bubbles. Refrigerate the filled tartlets for at least 2 hours, or until the ganache is completely firm and set.
Step 5: Create the Mirror Glaze
Place the 4 oz of finely chopped chocolate for the glaze in a heatproof bowl. In the same saucepan, heat the ½ cup of heavy cream with the corn syrup until it just begins to simmer. Pour the hot cream mixture over the chocolate. Let sit for 3 minutes, then whisk slowly from the center out until perfectly smooth and glossy. Let this glaze cool for 10-15 minutes, until it is still fluid but has thickened slightly—it should coat the back of a spoon.
Step 6: Glaze and Garnish
Remove the chilled tartlets from their molds and place them on a wire rack set over a baking sheet (to catch drips). Working one at a time, pour a tablespoon or two of the warm glaze over the center of each tartlet, using a small offset spatula to gently guide it to the edges for full, even coverage. Immediately place a whole toasted hazelnut in the center of each. If using, sprinkle a tiny flake of sea salt next to the nut or apply a tiny piece of gold leaf. Allow the glaze to set completely at room temperature, about 30 minutes.
Step 7: Serve at the Perfect Temperature
These tartlets are best served slightly cool, not ice-cold. Remove from the refrigerator 15-20 minutes before serving to allow the full flavor and texture of the ganache to shine. Serve on their own or with a dollop of barely sweetened whipped cream or a berry coulis.
Tips for Success:
- Keep Everything Cold: For a flaky, tender crust, handle the dough minimally and keep butter, utensils, and dough cold.
- Toast Your Nuts: Toasting the hazelnuts for both the crust and garnish is non-negotiable for unlocking their deep, aromatic flavor. Rub in a kitchen towel to remove most of the skins after toasting.
- Proper Ganache Consistency: The filling ganache should be pourable but not liquid when filling the shells. If it’s too thick, warm it gently over a double boiler. If too thin, let it cool longer.
- Glaze Temperature is Crucial: If the glaze is too hot, it will melt the set ganache. If too cool, it will be too thick and won’t create a smooth, mirror-like surface. Aim for a warm, fluid consistency.
- Patience with Setting: Allow each component (dough, baked shells, filled ganache, final glaze) to set or cool completely before proceeding to the next step for the cleanest results.
Equipment Needed:
- Mini tartlet pans with removable bottoms (12-cavity)
- Food processor
- Rolling pin
- Round pastry cutter
- Pie weights or dried beans
- Wire cooling racks
- Heatproof bowls and small saucepan
- Whisk and rubber spatula
- Piping bag (optional)
- Small offset spatula
Variations of Mini Chocolate Hazelnut Tartlets:
- Salted Caramel Chocolate Hazelnut: Add a thin layer of salted caramel to the bottom of the baked shell before adding the ganache.
- Mocha Hazelnut: Add 1-2 teaspoons of instant espresso powder to the hot cream for the ganache.
- White Chocolate & Hazelnut: Use a white chocolate ganache filling and garnish with chopped white chocolate and hazelnuts.
- Frangipane Base: Spread a thin layer of hazelnut frangipane (almond-hazelnut paste) in the raw shell and par-bake before adding the ganache.
- Vegan Version: Use a vegan butter pastry, vegan chocolate, coconut cream, and a vegan chocolate-hazelnut spread.
Serving Suggestions for Mini Chocolate Hazelnut Tartlets:
- With Coffee or Dessert Wine: Pair with an espresso, a French press coffee, or a glass of Banyuls, Port, or a rich Oloroso Sherry.
- As Part of a Petits Fours Platter: Serve alongside other mini pastries, macarons, and fresh fruit for an elaborate dessert spread.
- Gifted in a Boutique Box: Layer in a small gift box with parchment paper dividers for a truly unforgettable present.
- With a Light Accompaniment: A small quenelle of crème fraîche or a few fresh raspberries can provide a delightful, tangy contrast.
Prep Time:
1 hour 15 minutes (plus chilling/baking time)
Cooking Time:
25 minutes (baking)
Total Time:
About 4 hours (including chilling/setting)
Nutritional Information:
(Estimated per tartlet, based on 12)
- Calories: ~320
- Protein: 4g
- Sodium: ~60mg
- Sugar: 20g
- Fat: 24g
- Carbohydrates: 25g
- Fiber: 3g
FAQs about Mini Chocolate Hazelnut Tartlets:
Q: Can I make these without mini tart pans?
A: You can use a standard muffin tin lined with parchment squares to create free-form cups, but the classic fluted shape and clean removal are best achieved with proper tartlet molds with removable bottoms.
Q: My ganache filling cracked after chilling. What went wrong?
A: Cracking usually indicates the ganache was chilled too rapidly or the fat separated. Ensure you cool it gradually at room temperature before refrigerating, and avoid over-whisking when emulsifying.
Q: Can I freeze the assembled tartlets?
A: You can freeze the unglazed, filled tartlets very successfully for up to a month. Thaw in the refrigerator overnight. Add the glaze and garnish on the day you plan to serve them.
Q: What’s the best way to grind the hazelnuts for the crust?
A: Use a food processor, but pulse carefully to achieve a fine meal without turning it into nut butter. You can also buy pre-ground hazelnut flour.
Q: The glaze isn’t shiny. How can I fix it?
A: The corn syrup or honey is essential for shine and preventing a matte finish. Also, ensure your chocolate is properly melted and emulsified, and pour it while still warm and fluid. Setting at room temperature, not in the fridge, also helps maintain gloss.
Final Thoughts:
Mini Chocolate Hazelnut Tartlets are the pinnacle of confident, loving baking. They are a project that rewards meticulousness with breathtaking results—a dessert that speaks of tradition, craftsmanship, and pure, unadulterated pleasure. The process itself, from the nutty fragrance of the toasting hazelnuts to the mesmerizing pour of the glossy chocolate glaze, is a joyful ritual. To present these tartlets is to offer a moment of true luxury, a pause in the day to savor something exquisitely made. They prove that the most impressive desserts are not about complexity for its own sake, but about the careful selection and harmonious layering of a few superb ingredients. Mastering this recipe will not only fill your kitchen with the most glorious aromas but will also equip you with classic pastry skills and the deep satisfaction of creating edible art. They are, in every sense, a small treasure.
