While browsing chocolate recipes recently, I found a chocolate tart idea that inspired these chocolate hazelnut tartlets. I adapted techniques from a few classic tart recipes and simplified them so you can make small, elegant tartlets even without specialized pans. I ended up using a heart-shaped muffin pan for a festive look, but ordinary tartlet pans or a standard muffin pan work equally well. The result is a rich, creamy chocolate filling with a hint of hazelnut and a tender, buttery crust—perfect for gifting or serving at a special occasion.
| Chocolate Hazelnut Tartlets |
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- Pastry
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup (1 stick) butter, chilled and cubed
- 1 egg yolk
- 1 tsp vanilla extract
- Pinch of salt
- 5 tbsp cold water, added as needed
- Filling
- 1/2 cup heavy cream
- 1/4 cup milk
- 1 tbsp granulated sugar
- Pinch of salt
- 1/2 cup semisweet chocolate chips
- 1/4 cup chopped hazelnuts (plus extra for garnish)
- 1 egg, beaten
- Confectioners’ sugar for garnish
- Combine the flour, granulated sugar, and a pinch of salt in a medium bowl. Cut the cold butter into the dry ingredients using a pastry blender, two knives, or a food processor until the mixture resembles coarse crumbs.
- Add the egg yolk and vanilla extract, mixing just until incorporated. Add cold water one tablespoon at a time and stir until the dough comes together. Avoid overworking the dough.
- Form the dough into a disk, wrap in plastic or wax paper, and refrigerate for at least 1 hour to firm up.
- Preheat the oven to 350 ºF (175 ºC). On a lightly floured surface, roll the chilled dough to about 1/4 inch thickness.
- Use a cup or round cutter to cut circles slightly larger than the tartlet wells. Grease your tartlet or muffin pan and press the dough circles into the wells, forming an even shell. Dock the bottoms with a fork to prevent large bubbles.
- Bake the pastry shells for 20–25 minutes until set and lightly golden. If any bubbles form, gently press them down with the back of a spoon while still warm.
- Lower the oven temperature to 325 ºF (165 ºC) for finishing the filling.
- Meanwhile, heat the milk and cream together in a small saucepan over low–medium heat. Do not let the mixture boil—heat just until it begins to bubble at the edges.
- Remove from the heat and stir in the sugar, salt, and chocolate chips until the chocolate is completely melted and the mixture is smooth.
- Allow the chocolate mixture to cool slightly, then whisk in the beaten egg and the chopped hazelnuts until combined.
- Spoon the filling into the pre-baked pastry shells, filling to the top. Sprinkle a few additional chopped hazelnuts over each tartlet for texture and appearance.
- Bake the filled tartlets at 325 ºF for 10–12 minutes. Watch closely—when edges are set but centers still have a slight jiggle, remove from the oven. Do not overbake to keep the filling silky.
- Carefully remove tartlets from the pan using a small knife if needed and transfer to a cooling rack. Cool completely before dusting with confectioners’ sugar and serving.
These tartlets are versatile and forgiving. If you don’t have tartlet pans, a muffin pan or a heart-shaped pan will work and add visual charm. For a deeper nut flavor, lightly toast the chopped hazelnuts in a dry skillet for a few minutes until fragrant—let them cool before adding to the filling.
If you prefer a smoother filling, finely chop the chocolate or use a good quality chocolate bar instead of chips. To make the pastry extra tender, work quickly and keep the butter cold until baking. You can also chill the formed shells briefly before blind-baking to reduce shrinkage.
For variations, fold a teaspoon of espresso powder into the filling for a mocha note, or replace half of the semisweet chocolate with dark chocolate for a richer, more intense chocolate flavor. For a nut allergy-friendly version, omit the hazelnuts and add a few drops of vanilla or orange extract to complement the chocolate.
Storage: Store tartlets in an airtight container in the refrigerator for 2–3 days. For longer storage, freeze individual tartlets wrapped tightly for up to one month; thaw in the refrigerator before serving. Reheat gently in a low oven if you prefer them warm.
Serving suggestions: These tartlets pair nicely with fresh berries, a dollop of whipped cream, or a light dusting of cocoa powder. They make lovely gifts when arranged attractively in a box or tin.
This recipe was inspired by classic tart techniques and adapted for small, shareable tartlets. Enjoy making and sharing these chocolate hazelnut treats.