Hazelnut tartlets with white chocolate and strawberries

Name: Hazelnut tartlets with white chocolate and strawberries
Total time: 1 h
Yield: makes 24
Ingredients: plain flour 180g; icing sugar 60g; chopped hazelnuts 1 tbsp; butter 90g, chilled and diced; egg 1; double cream 150ml; white chocolate 200g, chopped; small strawberries 12, halved

1 hour + chilling
makes 24
A little effort

These mini tartlets make an ideal small bite for entertaining when you want a little sweetness instead of a large pudding. The fresh strawberries cut through the rich and smooth hazelnut and white chocolate filling.

By Jordan Kelly-Linden

December 14, 2015 at 3:07 pm

Ingredients

plain flour 180g
icing sugar 60g
chopped hazelnuts 1 tbsp
butter 90g, chilled and diced
egg 1

filling

double cream 150ml
white chocolate 200g, chopped
small strawberries 12, halved

Method

Step 1

Put the flour, sugar and hazelnuts in the food processor with a pinch of salt. Add the butter and process to fine breadcrumbs. With the processor running, add the egg and whizz until the dough forms a ball. You may need to add a splash of cold water if it doesn’t come together quickly. Roll the dough out thinly on a floured work surface. Use a pastry cutter to cut 24 small circles about 8cm across. Press each into a mini muffin tin and put in the freezer for 20 minutes. Heat the oven to 180c/160c fan/gas 4. Bake the tart cases for 15 minutes.
Step 2

Heat the double cream in a glass bowl set over simmering water. Add the chopped chocolate and whisk constantly until incorporated. Spoon into the cooled pastries. Chill for an hour and then top with a strawberry half.