Caramel-Hazelnut Mini Tartlets

Name: Caramel-Hazelnut Mini Tartlets
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 30
Cuisine: Global
Ingredients: 355 milliliters all purpose flour; 6 Tbsps light corn syrup; 315 milliliters (packed) golden brown sugar; 1 teaspoons salt; 85 grams bittersweet or semisweet chocolate, chopped; 2 Tbsps sugar; 7 Tbsps unsalted butter; 1 teaspoon vanilla extract; 2 Tbsps water; 6 Tbsps whipping cream

Caramel-Hazelnut Mini Tartlets might be just the hor d'oeuvre you are searching for. This recipe makes 30 servings with 126 calories, 1g of protein, and 5g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. Head to the store and pick up whipping cream, corn syrup, salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Butter 30 metal or silicone mini muffin cups (1- to 1 1/2- tablespoon capacity). Blend flour, sugar, and salt in processor.

Ingredients you will need

Butter

All Purpose Flour

Sugar

Salt

Equipment you will use

Muffin Liners

Add butter and blend, using on/off turns, until mixture resembles coarse crumbs.

Ingredients you will need

Butter

Add 5 tablespoons cream and vanilla and blend, using on/off turns, just until mixture begins to clump together, adding more cream by teaspoonfuls if dough is dry. Press 2 teaspoonfuls dough evenly onto bottom and up sides of each prepared mini muffin cup. Pierce tartlet crusts all over with fork. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.

Ingredients you will need

Vanilla

Cream

Dough

Preheat oven to 350°F. Freeze crusts 30 minutes before baking.

Equipment you will use

Oven

Bake frozen crusts until golden and baked through, about 25 minutes.

Equipment you will use

Oven

Transfer to rack and cool crusts in muffin cups 10 minutes. Carefully loosen crusts from muffin cups.

Equipment you will use

Muffin Liners

Transfer crusts to rimmed baking sheet and cool completely.

Equipment you will use

Baking Sheet

Place 2 to 3 hazelnuts in each crust.

Ingredients you will need

Hazelnuts

Crust

Combine brown sugar, butter, corn syrup, 2 tablespoons water, and salt in heavy medium saucepan. Stir over medium heat until sugar dissolves. Bring mixture to boil, then boil 2 minutes without stirring (mixture will bubble up and thicken slightly).

Ingredients you will need

Brown Sugar

Corn Syrup

Butter

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Remove pan from heat.

Equipment you will use

Frying Pan

Add cream (mixture will bubble vigorously); stir until smooth.

Ingredients you will need

Cream

Pour caramel into 2-cup measuring cup; cool 10 minutes. Spoon caramel over hazelnuts in crusts, filling crusts almost to top. Refrigerate until caramel begins to firm up slightly, about 1 hour.

Ingredients you will need

Hazelnuts

Caramel

Equipment you will use

Measuring Cup

Stir chocolate in top of double boiler set over simmering water until melted and smooth.

Ingredients you will need

Chocolate

Water

Equipment you will use

Double Boiler

Drizzle melted chocolate over top of tartlets. Chill until chocolate is set, about 30 minutes. DO AHEAD: Mini tartlets can be made 1 day ahead. Keep refrigerated.

Ingredients you will need

Chocolate

Let tartlets stand at room temperature 1 hour before serving.

Freezing the tartlet crusts before baking reduces buckling and helps them hold their shape while they bake.

Equipment you will use

Oven