White Chocolate Hazelnut Tartlets

Name: White Chocolate Hazelnut Tartlets
Prep time: 2 h 24 min
Cook time: 2 h 24 min
Total time: 2 h 24 min
Yield: 12
Cuisine: Spanish, European
Ingredients: 59 milliliters chocolate hazelnut spread (recommended: Nutella), optional; 85 grams bar bittersweet chocolate, grated, for garnish; 12 servings Edible flowers, for garnish; 118 milliliters hazelnuts, toasted, husked, and finely chopped; 355 milliliters heavy whipping cream; 8 sheets (17 by 13-inch) frozen phyllo pastry , thawed; 118 milliliters unsalted butter, melted; 170 grams good-quality white chocolate, chopped

You can never have too many European recipes, so give White Chocolate Hazelnut Tartlets a try. This recipe serves 12. One portion of this dish contains around 4g of protein, 32g of fat, and a total of 392 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. Head to the store and pick up bar bittersweet chocolate, heavy whipping cream, butter, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 2 hours and 24 minutes. It works well as a hor d'oeuvre.

Instructions

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

Lay 1 phyllo sheet on a work surface.

Brush the phyllo with melted butter. Top with another phyllo sheet. Repeat with more butter and 2 more phyllo sheets.

Ingredients you will need

Filo Pastry

Butter

Cut the stacked phyllo sheets into 6 (5-inch) squares. Line each muffin cup with 1 stacked phyllo square, allowing the edges to ruffle and extend above the cup rims. Repeat with the remaining 4 phyllo sheets and melted butter.

Ingredients you will need

Filo Pastry

Butter

Bake until the phyllo cups are golden brown, about 9 minutes.

Ingredients you will need

Mini Filo Shells

Equipment you will use

Oven

Transfer the muffin pan to a cooling rack and cool completely.

Equipment you will use

Wire Rack

Muffin Tray

Meanwhile, stir the white chocolate and 1/4 cup cream in a heavy small saucepan over low heat until the chocolate is melted and smooth.

Ingredients you will need

White Chocolate

Chocolate

Cream

Equipment you will use

Sauce Pan

Pour into a large bowl and cool to barely lukewarm. Stir in the hazelnuts. Using an electric mixer, beat the remaining 1 1/4 cups cream in another large bowl to medium-firm peaks. Fold the cream into the white chocolate mixture in 2 batches. Cover and refrigerate until cold, about 1 hour.

Ingredients you will need

White Chocolate

Hazelnuts

Cream

Equipment you will use

Hand Mixer

Bowl

Spoon 2 teaspoons of the chocolate hazelnut spread into each phyllo cup, if using. Spoon the white chocolate mousse into the cooled phyllo cups, mounding slightly. Arrange the mousse-filled phyllo cups on plates.

Ingredients you will need

Chocolate Hazelnut Spread

White Chocolate

Mini Filo Shells

Sprinkle the bittersweet chocolate over the mousse, or garnish with edible flowers, and serve.

Ingredients you will need

Bittersweet Chocolate

Edible Flowers

Do-Ahead Tip: The unfilled phyllo cups can be made 2 days ahead. Store them in an airtight container at room temperature. The white chocolate mousse can be made up to 8 hours ahead. Keep it refrigerated. The filled phyllo cups can be assembled up to 1 hour ahead. Cover and refrigerate them.

Ingredients you will need

White Chocolate

Mini Filo Shells