Chocolate Hazelnut Tassies
These tiny tarts feature tender pastry and rich chocolate filling — as good as candy!
Servings: 24
Ingredients:
| 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% |
Suggested Recipes
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1/2 cup (125 mL) butter, softened
4 oz (125 g) cream cheese, softened
1-1/4 cups (300 mL) all-purpose flour
1/2 cup (125 mL) finely chopped hazelnuts
Ganache Filling:
4 oz (125 g) semisweet or bittersweet chocolate, chopped
1/2 cup (125 mL) whipping cream
2 tsp (10 mL) 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.)
Additional Information
Tags:
Pastry-Sweet Pies and Tarts; Grains; Cheese/Other Dairy; Nuts; Chocolate; Bake; Christmas; Entertaining;
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