Chocolate Hazelnut Tartlets
INGREDIENTS
- For The Crust 3/4 cup unsalted butter
- 2 cups all-purpose flour 1/2 cup sugar 1 teaspoon vanilla 1/2 teaspoon kosher salt
Nutella Filling:
- 1 cup of nutella
- 2 cups of heavy cream
- 1/2 teaspoon of vanilla
- 1/8 teaspoon of salt
- 2 tablespoons of cornstarch
INSTRUCTIONS
- Crust: Preheat oven to 350 degrees
- In a bowl, mix together butter, sugar, vanilla extract, and kosher salt.
- Stir in flour and mix well.
- Take dough and press into mini tart pan and freeze for 15 minutes.
- Bake for 15-18 minutes or until golden brown.
- Remove completely and cool completely.
- Nutella: Mix together 1/4 cup of cream and cornstarch in a bowl.
- In a medium saucepan, add nutella, the rest of the cream, vanilla, and salt.
- Whisk cornstarch mixture into nutella mixture.
- Turn heat to medium-high and bring to a boil, stirring frequently with a whisk. When it comes to a boil, whisk continuously until it thickens, about 2 minutes.
- Pour into each baked tart crust.
- Let cool and refrigerate for at least 1 hour to set. 7. When ready to serve, drizzle with warmed caramel.
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