Chocolate-Hazelnut Tartlets
Pies and Pastries Recipes
Yield: 24 tartlets
A hazelnut shortbread forms the base of these mini-tarts, which are filled with raspberries and chocolate ganache.
- 1 portion Basic Shortbread Dough
- 1-1/2 cups hazelnuts
- 1 tablespoon butter
- 1/2 cup seedless raspberry preserves
- 3/4 cup Simple Chocolate Ganache
- 1 pint raspberries
- 1/4 cup confectioners' sugar for dusting
Preheat oven to 350 degrees F. Thoroughly grease a mini-muffin pan with butter. Chop hazelnuts fine (they should have a slightly uneven texture). Using your hands, mix shortbread with chopped hazelnuts; knead dough about 20 seconds. Form 2 teaspoons of dough into a ball and press into tart cup, creating a well for the filling with your thumb. Repeat with remaining mixture. Bake shells 15 minutes or until golden brown. Remove from oven. If dough has puffed during cooking, gently press down with your thumb. When shells are cool, remove from pan with a careful turning and lifting motion.
To prepare filling, warm raspberry preserves in microwave or in a small saucepan over low heat. Spoon approximately 1/2 teaspoon preserves into each shell. Warm chocolate ganache in microwave or over low heat. Using a pastry bag or a plastic sandwich bag with a hole cut in one corner, neatly pipe ganache into shells, approximately 1-1/2 teaspoons per shell, until almost filled. Press a whole raspberry, upside down, into ganache. Dust with confectioners' sugar and serve. The tartlets are best when served within 24 hours.
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