Prepare to embark on a culinary journey that will tantalize your taste buds and transport you straight to the elegant patisseries of France! These luxurious tartlets are not just a dessert; they're a decadent experience that combines the rich, velvety smoothness of chocolate ganache, the seductive sweetness of salted caramel, and the nutty crunch of hazelnuts. Whether you're a seasoned baker or a passionate dessert lover, this recipe promises to elevate your dessert game and impress even the most discerning palates with its intricate layers of flavor and stunning presentation.
Prep Time: 40 mins
Cook Time: 30 mins
Total Time: 1 hrs 10 mins
Cuisine: French
Serves: 6 tartlets
Ingredients
- 1 cup flour
- 1/2 cup butter
- 1/4 cup powdered sugar
- 1/2 cup hazelnuts, ground
- 1 cup heavy cream
- 1 cup salted caramel
- 1 cup chocolate ganache
Instructions
- Begin by preparing the tartlet crust. In a medium mixing bowl, combine 1 cup of flour, 1/2 cup of softened butter, and 1/4 cup of powdered sugar. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Add 1/2 cup of ground hazelnuts to the mixture and stir until evenly distributed. This will add a lovely nutty flavor to the crust.
- Gradually add 2-3 tablespoons of cold water, mixing until the dough comes together. Be careful not to overwork the dough.
- Wrap the dough in plastic wrap and refrigerate for at least 15 minutes to allow it to firm up.
- While the dough is chilling, preheat your oven to 350°F (175°C).
- Once the dough has chilled, remove it from the refrigerator and roll it out on a lightly floured surface to about 1/8 inch thick.
- Carefully transfer the rolled dough into a tartlet pan or individual tartlet molds, pressing it gently into the edges. Trim off any excess dough.
- Prick the bottom of each tartlet shell with a fork to prevent bubbling during baking.
- Place the tartlet shells in the preheated oven and bake for 15-20 minutes or until they are lightly golden brown.
- Remove the tartlet shells from the oven and let them cool completely on a wire rack.
- While the tartlet shells are cooling, prepare the chocolate ganache. In a small saucepan, heat 1 cup of heavy cream over medium heat until it begins to simmer.
- Remove the saucepan from the heat and add 1 cup of chocolate (chopped or chocolate chips). Let it sit for a minute to melt, then stir until smooth and glossy. Set aside to cool slightly.
- Next, prepare the salted caramel. If you have store-bought salted caramel, measure out 1 cup. If making from scratch, combine sugar and water in a saucepan over medium heat, stirring until the sugar dissolves. Allow it to cook without stirring until it turns a deep amber color, then carefully add cream and salt. Stir until smooth.
- Once the tartlet shells are completely cool, fill each shell with a layer of salted caramel, spreading it evenly.
- After the caramel layer, pour the chocolate ganache over the caramel, filling each tartlet to the top. Use a spatula to smooth the surface if necessary.
- Refrigerate the tartlets for at least 30 minutes to allow the ganache to set properly.
- While the tartlets are chilling, prepare the hazelnut chantilly cream. In a mixing bowl, whip 1 cup of heavy cream until soft peaks form.
- Gradually add 2-3 tablespoons of powdered sugar and continue whipping until stiff peaks form. Fold in 1/4 cup of finely ground hazelnuts for added flavor.
- Once the tartlets are set, remove them from the refrigerator and pipe or dollop the hazelnut chantilly cream on top of each tartlet.
- Garnish with additional ground hazelnuts or a drizzle of salted caramel if desired. Serve immediately or keep refrigerated until ready to serve.
Tips
- Ensure all ingredients are at room temperature for better mixing and smoother textures.
- Use a food processor for more consistent dough when mixing the tartlet crust.
- Chill your dough and tartlet shells thoroughly to prevent shrinkage during baking.
- For a professional finish, use a piping bag when adding the hazelnut chantilly cream.
- Choose high-quality chocolate for the ganache to enhance the overall flavor profile.
- Allow each layer (caramel, ganache) to cool slightly before adding the next to prevent mixing.
- Use a kitchen torch for a beautiful caramelized finish on top of the chantilly cream if desired.
- Store tartlets in an airtight container in the refrigerator for up to 3 days.
- For best texture, remove tartlets from the refrigerator 10-15 minutes before serving.
- Experiment with different nut variations like almonds or pistachios for unique flavor combinations.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
