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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