Mini Dark Chocolate Hazelnut Tartlets

These tartlets have a baked filling of ground hazelnuts, dark chocolate chips, melted butter, eggs and a little flour and sugar, set in mini tartlet shells. The hazelnuts are pulsed in a food processor until finely ground, which gives the filling its nutty base.

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The recipe makes 12 tartlets. Prep takes 20 minutes and baking takes 20, for 40 minutes in total, and they can be made a day ahead.

What Goes into the Filling

The full amounts are on the recipe card at the bottom.

• Hazelnuts (1 cup): ground fine, they give the filling its flavor and texture.
• Dark chocolate chips (½ cup): stirred in at the end. Use good-quality chocolate, since its flavor comes through.
• Sugar (¼ cup) and all-purpose flour (¼ cup): the sugar balances the chocolate and nuts, and the flour gives the filling some structure.
• Unsalted butter (½ cup, melted): binds the mixture and keeps it rich.
• Eggs (2): they set the filling as it bakes.
• Vanilla extract (1 teaspoon) and salt (¼ teaspoon): the vanilla rounds out the flavor, and the salt sharpens the sweetness.

Mixing and Baking

Heat the oven to 350°F (175°C). Pulse the hazelnuts in a food processor until finely ground. In a bowl, mix them with the flour and sugar, then add the melted butter, eggs, vanilla and salt and mix until smooth. Set the tartlet shells on a baking sheet, stir the chocolate chips into the filling and divide it among the shells. Bake for 15 to 20 minutes, until set, then let the tartlets cool before serving.

Baking Notes

• Grind the nuts finely. A food processor does it best, for a smooth filling.
• Toast the hazelnuts first. A light toasting before grinding deepens their flavor.
• Loosen a thick filling. If the mixture gets too thick after the chocolate goes in, a splash of milk or cream thins it.
• Watch the time. The tartlets are ready when they are set but still slightly soft in the center. They keep firming up as they cool.

Ways to Change Them

• Other nuts: almonds, pecans or walnuts can replace the hazelnuts. Adjust the amount as needed.
• Mocha: add a tablespoon of espresso powder to the chocolate mixture.
• Sea salt: sprinkle a little over the tops before baking.
• Toppings: fresh berries, whipped cream or a drizzle of caramel sauce after baking.

Serving

Whipped cream or a scoop of vanilla ice cream suits the rich chocolate and nuts. Raspberries or strawberries add tartness, and a dusting of powdered sugar or a drizzle of chocolate sauce makes them look finished. They also fit on a dessert platter with macarons or fruit tarts.

Time and Nutrition

Prep takes 20 minutes and baking takes 20, for 40 minutes in total. While the tartlets bake, you can clean up or get any toppings ready.

Each tartlet has about 200 calories, 15 grams of fat (8 grams saturated), 18 grams of carbohydrates, 12 grams of sugar, 2 grams of fiber, 3 grams of protein, 50 milligrams of cholesterol and 50 milligrams of sodium.

FAQ

How long do the tartlets last?

In an airtight container in the refrigerator, up to a week, though they are best fresh. You can also make them a day in advance.

Can I use other nuts?

Yes. Almonds or walnuts work in place of the hazelnuts, and the flavor changes. Adjust the quantity as needed.

How should they be served?

On their own, or with whipped cream, fresh berries or a drizzle of chocolate sauce.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us