These sophisticated individual tartlets feature a buttery hazelnut pastry shell filled with rich chocolate ganache and topped with toasted hazelnuts. Each bite delivers the perfect balance of crisp pastry, silky chocolate, and nutty crunch that rivals any French patisserie creation.
Recipe Details
Ingredients
- 200g all-purpose flour
- 50g ground hazelnuts (hazelnut flour)
- 60g powdered sugar
- 1ml salt
- 115g cold unsalted butter, cubed
- 1 large large egg yolk
- 5ml pure vanilla extract
- 15-30ml ice water (as needed)
- 200g high-quality dark chocolate (70% cocoa), finely chopped
- 200ml heavy cream
- 30g unsalted butter, room temperature
- 15ml hazelnut liqueur (optional, can substitute with vanilla)
- 50g whole hazelnuts, toasted and roughly chopped
- pinch flaky sea salt for garnish
Instructions
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Make the pastry by combining 200g all-purpose flour, 50g ground hazelnuts (hazelnut flour), 60g powdered sugar, and 1ml salt in a food processor. Pulse to combine.
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Add 115g cold unsalted butter and pulse until mixture resembles coarse breadcrumbs. Add 1 large large egg yolk and 5ml pure vanilla extract, then pulse until dough starts to come together. Add 15-30ml ice water (as needed) gradually if needed.
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Turn dough onto a lightly floured surface and gently knead until smooth. Wrap in plastic wrap and refrigerate for at least 30 minutes.
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Preheat oven to 190°C (375°F). Roll out pastry and cut circles to fit eight 10cm (4-inch) tartlet pans. Press into pans, trim edges, and prick bases with a fork.
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Line with parchment paper and pie weights. Blind bake for 12-15 minutes, remove weights and paper, then bake 5-8 minutes more until golden. Cool completely.
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For ganache, place 200g high-quality dark chocolate (70% cocoa) in a heatproof bowl. Heat 200ml heavy cream until just simmering, then pour over chocolate. Let sit 2 minutes, then stir from center outward until smooth.
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Stir in 30g unsalted butter and 15ml hazelnut liqueur (optional until glossy. Let cool 10 minutes until slightly thickened.
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Divide ganache among cooled tartlet shells. Top with 50g whole hazelnuts and a sprinkle of pinch flaky sea salt for garnish. Refrigerate 2 hours to set.
Tips
Pastry Success: Keep ingredients cold and don't overwork the dough. If it becomes too soft while rolling, chill for 15 minutes before continuing.
Blind Baking: Use pie weights or dried beans to prevent shrinkage. The pastry should be fully cooked and golden before adding filling.
Ganache Texture: For perfect ganache, ensure cream is hot but not boiling, and stir slowly from the center to create an emulsion.
Make-Ahead: Tartlet shells can be baked 2 days ahead and stored airtight. Assembled tartlets keep for 3 days refrigerated.
Serving: Bring to room temperature 15 minutes before serving for best texture and flavor.