Chocolate-Hazelnut Tartlets

For the shells:


1-1/2 cups whole hazelnuts
1/2 cup salted butter
1/4 cup firmly packed light-brown sugar
1 cup all-purpose flour


In a food processor, chop hazelnuts to the texture of coarse sand.

In a standing mixer fitted with a paddle attachment, blend butter and brown sugar 2 minutes.

Add flour and chopped hazelnuts, and mix briefly until dough forms a ball. Wrap in plastic and chill at least 30 minutes, up to 1 day.

Meanwhile, make the ganache:

For the ganache:

To assemble:


24 tartlets

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