Chocolate Hazelnut Tassies
This recipe makes 24 servings
Nutritional Info |
|
|---|---|
| Per tart: about | - |
| cal | 135 |
| pro | 2 g |
| total fat | 11 g |
| sat. fat | 6 g |
| carb | 8 g |
| fibre | 1 g |
| chol | 22 mg |
| sodium | 56 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 4 |
| vit A | 7 |
| folate | 5 |
These tiny tarts feature tender pastry and rich chocolate filling — as good as candy!
Ingredients
- 1/2 cup butter, softened
- 4 oz cream cheese, softened
- 1-1/4 cups all-purpose flour
- 1/2 cup finely chopped hazelnuts
- Ganache Filling:
- 4 oz semisweet chocolate or bittersweet chocolate, chopped
- 1/2 cup whipping cream
- 2 tsp hazelnut liqueur, (optional)
- 12 whole hazelnuts, (approx)
Preparation
In large bowl, beat butter with cheese. Stir in flour and hazelnuts until combined. Place 1 tbsp (15 mL) into each greased mini-muffin cup. Press evenly over bottom and side of each cup. Freeze for 1 hour or until solid. (Make-ahead: Wrap in heavy-duty foil and freeze for up to 2 weeks.) Bake in centre of 325°F (160°C) oven for 30 minutes or until golden. Let cool in pan on rack.
Ganache Filling: Meanwhile, place chocolate in bowl. In small saucepan, bring cream, and liqueur (if using) to boil; pour over chocolate and whisk until smooth. Pour into shells.
Cut each hazelnut in half; place in centre of each tart. Let stand for about 30 minutes or until ganache is firm. (Make-ahead: Refrigerate in airtight container for up to 5 days.)
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