Hazelnut Caramel Mini Tarts Recipes

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CHOCOLATE, HAZELNUT & SALTED CARAMEL TART



Chocolate, hazelnut & salted caramel tart image

A buttery pastry case with a layer of caramel and just a hint of salt, studded with nuts and finished with a fudge filling

Provided by Good Food team

Categories     Afternoon tea, Dessert

Time 1h30m

Number Of Ingredients 17

50g blanched hazelnut
200g plain flour
1 tbsp icing sugar
140g cold butter , diced
1 egg yolk
flour , for dusting
75g caster sugar
25g butter
100ml double cream
1 tbsp golden syrup
large pinch sea salt flakes
50g blanched hazelnut , toasted and roughly chopped
100g dark chocolate (70%)
75g butter
2 large eggs , plus 1 yolk
50g caster sugar
1 tbsp cocoa

Steps:

  • To make the pastry, whizz the hazelnuts in a food processor until finely ground. Add the flour, icing sugar and butter, and pulse until the mixture resembles breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse until the dough comes together. Tip the dough out and flatten into a disc, then wrap in cling film and chill for 30 mins.
  • Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the pastry to line a 23cm loose-bottomed, deep tart tin. Trim the edges and prick the base with a fork, then line with baking parchment and fill with baking beans. Bake for 20 mins, then carefully remove the baking beans and parchment and bake for a further 5-10 mins until light golden. Allow to cool.
  • Meanwhile, make the salted caramel. Tip the sugar into a small pan, add 1-2 tbsp water and heat gently to dissolve the sugar. Increase the heat and cook until the sugar turns to an ambercoloured caramel. Reduce the heat and add the butter, cream and golden syrup, and stir until the sauce is smooth and thickened. Remove from the heat and add the salt. Allow to cool for a few mins, then spread onto the tart base. Scatter with chopped hazelnuts and set aside.
  • For the chocolate filling, melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Stir until smooth, then remove from the heat and allow to cool slightly. In a separate bowl, whisk the eggs, egg yolk and caster sugar for about 6 mins until thick and pale. Fold in the melted chocolate and cocoa, then pour into the tart case. Transfer to a baking sheet and cook for 20-25 mins or until set and the top has formed a crust. Allow to cool to room temperature before serving in slices.

Nutrition Facts : Calories 424 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium

HOLIDAY CRANBERRY-HAZELNUT TARTS



Holiday Cranberry-Hazelnut Tarts image

Sweet cranberry and nut tarts in a caramel custard. They make a delicious alternative to cookies and cakes at holiday parties.

Provided by JDog

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 50m

Yield 60

Number Of Ingredients 11

60 pre-baked mini phyllo dough shells
2 cups shelled hazelnuts
1 cup dried cranberries
6 tablespoons unsalted butter
1 cup packed brown sugar
½ teaspoon salt
⅛ teaspoon ground cloves, or more to taste
3 large eggs
½ cup light corn syrup
1 tablespoon molasses
1 tablespoon vanilla extract

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Line 2 cookie sheets with parchment paper. Arrange tart shells on the prepared cookie sheets.
  • Chop hazelnuts and cranberries into small pieces by hand or in a food processor.
  • Melt butter in a heat-proof bowl set in a pan of water heated to just below simmering. Remove the bowl from the heat, add brown sugar, salt, and cloves, and stir until sugar is absorbed. Beat in eggs. Stir in corn syrup, molasses, and vanilla extract.
  • Return bowl to the heat and stir constantly until mixture measures 130 degrees F (54 degrees C). Immediately remove from the heat and stir in hazelnuts and cranberries. Use a tablespoon to scoop the warm mixture into tart shells.
  • Bake in the preheated oven until golden and set, about 25 minutes.

Nutrition Facts : Calories 93.7 calories, Carbohydrate 10.9 g, Cholesterol 12.4 mg, Fat 5.1 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 35.8 mg, Sugar 6 g

HAZELNUT SALTED CARAMEL CHOCOLATE TARTS



Hazelnut Salted Caramel Chocolate Tarts image

Provided by Sarah | Broma Bakery

Number Of Ingredients 11

1 1/2 cups graham cracker crumbs
1/4 cup Ghirardelli 100% Unsweetened Cocoa Powder
3 tablespoons brown sugar
8 tablespoons butter, melted
1/2 cup granulated sugar
3 tablespoons butter
3 tablespoons heavy cream
1/2 teaspoon salt
1/2 cup roasted hazelnuts, roughly chopped
1/3 cup heavy cream
4 oz Ghirardelli's 60% Cocoa Baking Bars, chopped

Steps:

  • Preheat oven to 350°F. Place 6 mini tart shells on a baking sheet and set aside.
  • In a large bowl, combine crust ingredients. Mix thoroughly to combine, then press mixture into tart shells (I used a half cup measurer to make a perfect indentation for my crusts!).
  • Bake for 10-12 minutes, then allow to cool completely.
  • To make the salted caramel, place a small saucepan over low heat. Add in sugar and cook, stirring occasionally, until the sugar melts completely, about 8-10 minutes.
  • As soon as your sugar is fully melted, remove from heat and add in butter. Whisk carefully until fully incorporated, then add in salt and 3 tablespoons heavy cream. Allow to cool until it's warm but not hot.
  • Spoon caramel into the tarts until they're just shy of full. Sprinkle in all but 2 tablespoons of the hazelnuts. Place in freezer to chill for 10 minutes.
  • Chop those remaining 2 tablespoons of nuts so they're finely chopped. Set aside.
  • To make the ganache, heat 1/3 cup heavy cream in a small saucepan over low heat until scalding. Remove from heat, add in dark chocolate. and let sit for 5 minutes. After, whisk to combine. Mixture should be totally smooth and melted at this point.
  • Remove tarts from freezer and spoon ganache on top. Sprinkle with remaining hazelnuts and finish with flakey sea salt!

CARAMEL-HAZELNUT MINI TARTLETS



Caramel-Hazelnut Mini Tartlets image

Provided by Julie Hasson

Categories     Dessert     Fall     Hazelnut     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 30

Number Of Ingredients 16

Crusts:
1 1/2 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
5 tablespoons (or more) chilled whipping cream
1 teaspoon vanilla extract
1 cup (about) hazelnuts, toasted, husked (about 5 ounces)
Caramel Filling:
1 1/3 cups (packed) golden brown sugar
7 tablespoons unsalted butter
6 tablespoons light corn syrup
2 tablespoons water
1/2 teaspoon salt
6 tablespoons whipping cream
3 ounces bittersweet or semisweet chocolate, chopped

Steps:

  • For crusts:
  • Butter 30 metal or silicone mini muffin cups (1- to 1 1/2- tablespoon capacity). Blend flour, sugar, and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse crumbs. 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.
  • Preheat oven to 350°F. Freeze crusts 30 minutes before baking. Bake frozen crusts until golden and baked through, about 25 minutes. Transfer to rack and cool crusts in muffin cups 10 minutes. Carefully loosen crusts from muffin cups. Transfer crusts to rimmed baking sheet and cool completely. Place 2 to 3 hazelnuts in each crust.
  • For caramel filling:
  • 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). Remove pan from heat. Add cream (mixture will bubble vigorously); stir until smooth. 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.
  • Stir chocolate in top of double boiler set over simmering water until melted and smooth. 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. Let tartlets stand at room temperature 1 hour before serving.
  • GOOD TO KNOW:
  • Freezing the tartlet crusts before baking reduces buckling and helps them hold their shape while they bake.

MINI HAZELNUT TARTS



Mini Hazelnut Tarts image

There are many make-ahead opportunities for preparing this dessert, so you can have it on hand whenever you want. The hazelnut dough can be made and frozen for up to 3 months. Form it into a disk and wrap it in plastic wrap for added protection against freezer burn, and slip the wrapped dough into a ziplock plastic freezer bag. Thaw the dough, still wrapped, in the refrigerator. You can also form and bake the tart shells a day ahead, and store them at room temperature; or you can cool them completely, wrap in aluminum foil, transfer to a ziplcok plastic freezer bag, and freeze for up to 1 month. The filling comes together in minutes, but you can mix it 2 days ahead and store it in the fridge until you're ready to assemble the tarts. Bring the filling back to room temperature before spooning it into the tart shells.

Provided by Robin Bashinsky

Time 1h40m

Yield Serves 12 (serving size: 2 tarts)

Number Of Ingredients 13

4.5 ounces whole-wheat pastry flour (1 cup plus 2 Tbsp.)
1/2 cup raw hazelnuts
1/3 cup granulated sugar
1/4 cup unsalted butter, softened
2 tablespoons canola oil
1 tablespoon 1% low-fat milk
Baking spray with flour
1/2 cup chocolate-hazelnut spread (such as Nutella)
3 ounces 1/3-less-fat cream cheese
2 tablespoons powdered sugar
1 1/2 tablespoons light cream
1/2 teaspoon vanilla extract
48 [SUB_RECIPE_LINK {Candied Hazelnuts} {150149}]

Steps:

  • Preheat oven to 350°F.
  • Weigh or lightly spoon flour into a dry measuring cup and spoons; level with a knife. Pulse flour and 1/2 cup raw nuts in a food processor until finely ground. Beat granulated sugar, butter, oil, and milk at medium speed with a heavy-duty stand mixer until well combined, about 90 seconds. With mixer on low speed, slowly add flour mixture; beat until just combined.
  • Divide dough evenly between 2 (12-cup) miniature muffin pans coated with baking spray or 2 (12-cup) nonstick miniature muffin pans. Press dough into bottoms and up sides of cups. Bake until golden brown, 12 to 15 minutes. Cool on a wire rack 5 minutes. Carefully remove crusts from pans.
  • Process spread, cream cheese, powdered sugar, cream, and vanilla in a food processor until smooth. Spoon 1 1/2 teaspoons filling into each tart crust. Chill 1 hour. Top each crust with 2 Candied Hazelnuts.

Nutrition Facts : Calories 278, Carbohydrate 26 g, Cholesterol 18 mg, Fat 18.5 g, Fiber 2 g, Protein 4 g, SaturatedFat 5.5 g, Sodium 48 mg, Sugar 16 g

HAZELNUT CARAMEL MINI TARTS



Hazelnut Caramel Mini Tarts image

This great appetizer/dessert recipe would be great for a dinner party or the holidays. I love the flavor of hazelnut and CARAMEL, and the two paired together is heaven. The recipe is kind of long, but will be well worth the effort. The cooking time is approximate and includes the refrigeration time.

Provided by VickyJ

Categories     Tarts

Time 2h30m

Yield 15 mini tarts, 15 serving(s)

Number Of Ingredients 14

1 1/2 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup chilled unsalted butter, cut into 1/2-inch cubes
5 tablespoons chilled whipping cream (or more)
1 teaspoon vanilla extract
1 cup hazelnuts, toasted, husked (or use chopped)
1 1/3 cups packed golden brown sugar
7 tablespoons unsalted butter
6 tablespoons light corn syrup
2 tablespoons water
1/2 teaspoon salt
6 tablespoons whipping cream
3 ounces bittersweet chocolate, chopped

Steps:

  • Butter 30 metal mini muffin cups.
  • Blend flour, sugar, and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse crumbs.
  • 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 tart crusts all over with fork. Freeze crusts 30 minutes before baking.
  • Preheat oven to 350°F
  • Bake frozen crusts until golden and baked through, about 25 minutes.
  • Transfer to rack and cool crusts in muffin cups 10 minutes. Carefully loosen crusts from muffin cups. Transfer crusts to rimmed baking sheet and cool completely.
  • Place 2 to 3 hazelnuts (or equivalent of chopped hazelnuts) in each crust.
  • For caramel filling:
  • 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).
  • Remove pan from heat.
  • Add cream (mixture will bubble vigorously); stir until smooth.
  • 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.
  • Stir chocolate in top of double boiler set over simmering water until melted and smooth. Drizzle melted chocolate over top of tartlets. Chill until chocolate is set, about 30 minutes.

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