Olive Magazine
Hazelnut Tartlets Recipe with White Chocolate and Strawberries

Hazelnut tartlets with white chocolate and strawberries

Published: December 14, 2015 at 3:07 pm
loading...
  • Preparation and cooking time
    • Total time
    • + chilling
  • Easy
  • Makes 24

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

Nutrition:
NutrientUnit
kcal146
fat9.7g
saturates5.5g
carbs13.7g
fibre0.3g
protein1.9g
salt0.1g
Advertisement

Ingredients

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

FILLING

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

Eton Mess Tray Bake Recipe
Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement

Sponsored content