Chocolate Hazelnut Tartlets

Ingredients

• 200 g All-purpose flour (Sift)
• 30 g Unsweetened cocoa powder (No added sugar)
• 80 g Powdered sugar
• 100 g Cold unsalted butter (Cut into cubes)
• 1 Egg (At room temperature)
• 1 pinch Salt
• 100 g Whole toasted hazelnuts (Peeled if possible)
• 80 g Granulated sugar
• 30 g Unsalted butter (Melted)
• 200 g 70% dark chocolate (Cut into pieces)
• 300 ml Whole milk cream (Divided into 150 ml for each ganache)
• 20 g Unsalted butter (for chocolate ganache) (Cut into small dice)
• 30 g Hazelnut powder (Fine, no added sugar)
• 20 g Powdered sugar (for whipped ganache)
• 20 g Hazelnut pieces (for decoration) (Toasted)

Instructions

1. Prepare the cocoa shortcrust pastry

   In the bowl of the processor, combine the flour, cocoa, powdered sugar and salt. Add the cold butter pieces and pulse until a sandy texture forms. Incorporate the egg and shape into a dough ball.

   Time: PT15M

2. Dough rest

   Wrap the dough in plastic film and place in the refrigerator for 30 minutes.

   Time: PT30M

   Temperature: 4°C

3. Line the molds

   On a lightly floured surface, roll the dough to 3 mm thickness. Cut circles slightly larger than the mold cavities, place them, press lightly and prick the base with a fork.

   Time: PT10M

4. Blind bake the shells

   Preheat the oven to 180°C. Bake the tartlet shells with the paper and beads for 12 minutes, remove the beads and paper, then bake an additional 3 minutes to lightly brown.

   Time: PT15M

   Temperature: 180°C

5. Prepare the hazelnut praline

   In a saucepan, melt the granulated sugar over medium heat until a golden caramel forms. Off the heat, add the toasted hazelnuts, stir, then let cool for 2 minutes. Blend the mixture until smooth, add the melted butter and blend again.

   Time: PT15M

6. Spread the praline on the shells

   Spread a thin layer of praline on each tartlet base using a spatula. Let set for 10 minutes at room temperature.

   Time: PT10M

7. Prepare the dark chocolate ganache

   Bring 150 ml of cream to a boil, pour over the chopped dark chocolate, let rest for 1 minute then stir until a smooth ganache forms. Incorporate the butter dice and stir until glossy.

   Time: PT10M

8. Apply the chocolate ganache

   Pour the ganache over the praline, filling each tartlet to the brim. Smooth with the back of a spoon. Let cool for 20 minutes at room temperature, then refrigerate for 15 minutes to set.

   Time: PT35M

9. Whip the hazelnut ganache

   Whisk 150 ml of very cold cream with the powdered sugar and hazelnut powder until stiff peaks form.

   Time: PT10M

10. Pipe the whipped ganache

    Fill a pastry bag with the whipped ganache and place a small dome on each tartlet. Smooth lightly with the back of a spoon.

    Time: PT5M

11. Finishing and final rest

    Sprinkle toasted hazelnut pieces, refrigerate for 30 minutes before serving.

    Time: PT30M

Nutrition Facts

Calories

260

Protein

3 g

Carbohydrates

28 g

Fat

15 g

Fiber

2 g

Ingredient Substitutions

• Instead of All-purpose flour: T55 wheat flour
• Instead of Unsweetened cocoa powder: Dutch-process cocoa powder
• Instead of Powdered sugar: Very fine granulated sugar
• Instead of Cold unsalted butter: Vegetable margarine (for lactose-free version)
• Instead of Egg: Flax egg (1 tbsp + 3 tbsp water)
• Instead of Whole toasted hazelnuts: Toasted pistachios
• Instead of Granulated sugar: Cane sugar
• Instead of Unsalted butter: Margarine
• Instead of 70% dark chocolate: Milk chocolate for a milder version
• Instead of Whole milk cream: Soy cream (for lactose-free version)
• Instead of Hazelnut powder: Almond powder

Equipment Needed

• Food processor or blender
• Mixing bowls
• Rolling pin
• Tartlet pan (12 cavities, 5 cm)
• Parchment paper
• Oven
• Saucepan
• Silicone spatula
• Kitchen thermometer (optional)
• Pastry bag + 10 mm plain tip
• Cooling rack (optional)
• Electric whisk

Critical Steps — Do Not Skip

• Lining and blind baking the tartlet shells
• Caramelizing the hazelnut praline
• Whipping the hazelnut ganache

Chef Tips from the Video

• Use high‑quality butter for a more aromatic crust.
• Dry‑toast the hazelnuts in a pan for 5 minutes before the praline to intensify flavor.
• Sift the chocolate ganache before pouring to remove any lumps.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 2‑3 days.

Freezer: Can be frozen without the whipped ganache, up to 1 month. Defrost in the refrigerator 12 h before use.

Room temperature: Consume within 2 hours if left at room temperature.

Make-Ahead Tips

• The dough can be prepared 2 days ahead and kept chilled.
• The praline keeps for 1 week in the refrigerator in an airtight jar.
• The chocolate ganache can be made the day before and gently reheated before use.