Hazelnut Tartlets Recipe with White Chocolate and Strawberries

Hazelnut tartlets with white chocolate and strawberries

  • makes 24
  • Easy

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



  • 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


  • 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.

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Nutritional Information

  • Kcals 146
  • Fat 9.7g
  • Saturates 5.5g
  • Carbs 13.7g
  • Fibre 0.3g
  • Protein 1.9g
  • Salt 0.1g