Caramel-Hazelnut Mini Tartlets

Serves: 4

Vicente Kshlerin

1 January 1970

Based on User reviews:

44

Spice

50

Sweetness

42

Sourness

36 mins

Prep time (avg)

4.8

Difficulty

Ingredients:

1.5 cups

All-Purpose Flour

2 tbsps

Sugar

1 tsp

Salt

7 tbsps

Unsalted Butter

6 tbsps

Whipping Cream

1 tsp

Vanilla Extract

1 cup

Hazelnut (about, toasted, husked about 5 ounces)

6 tbsps

Light Corn Syrup

2 tbsps

Water

90 g

Chocolate (bittersweet or semisweet, chopped)

Directions:

1

For crusts: Butter 30 metal or silicone mini muffin cups (1- to 1 1/2- tablespoon capacity)

2

Blend flour, sugar, and salt in processor

3

Add butter and blend, using on/off turns, until mixture resembles coarse crumbs

4

Add 5 tablespoons cream and vanilla and blend, using on/off turns, just until mixture begins to clump together, adding more cream by teaspoonfuls if dough is dry

5

Press 2 teaspoonfuls dough evenly onto bottom and up sides of each prepared mini muffin cup

6

Pierce tartlet crusts all over with fork

7

DO AHEAD: Can be made 1 day ahead

8

Cover and refrigerate

9

Preheat oven to 350°F

10

Freeze crusts 30 minutes before baking

11

Bake frozen crusts until golden and baked through, about 25 minutes

12

Transfer to rack and cool crusts in muffin cups 10 minutes

13

Carefully loosen crusts from muffin cups

14

Transfer crusts to rimmed baking sheet and cool completely

15

Place 2 to 3 hazelnuts in each crust

16

Butter 30 metal or silicone mini muffin cups (1- to 1 1/2- tablespoon capacity)

17

Blend flour, sugar, and salt in processor

18

Add butter and blend, using on/off turns, until mixture resembles coarse crumbs

19

Add 5 tablespoons cream and vanilla and blend, using on/off turns, just until mixture begins to clump together, adding more cream by teaspoonfuls if dough is dry

20

Press 2 teaspoonfuls dough evenly onto bottom and up sides of each prepared mini muffin cup

21

Pierce tartlet crusts all over with fork

22

DO AHEAD: Can be made 1 day ahead

23

Cover and refrigerate

24

Preheat oven to 350°F

25

Freeze crusts 30 minutes before baking

26

Bake frozen crusts until golden and baked through, about 25 minutes

27

Transfer to rack and cool crusts in muffin cups 10 minutes

28

Carefully loosen crusts from muffin cups

29

Transfer crusts to rimmed baking sheet and cool completely

30

Place 2 to 3 hazelnuts in each crust

31

For caramel filling: Combine brown sugar, butter, corn syrup, 2 tablespoons water, and salt in heavy medium saucepan

32

Stir over medium heat until sugar dissolves

33

Bring mixture to boil, then boil 2 minutes without stirring (mixture will bubble up and thicken slightly)

34

Remove pan from heat

35

Add cream (mixture will bubble vigorously); stir until smooth

36

Pour caramel into 2-cup measuring cup; cool 10 minutes

37

Spoon caramel over hazelnuts in crusts, filling crusts almost to top

38

Refrigerate until caramel begins to firm up slightly, about 1 hour

39

Combine brown sugar, butter, corn syrup, 2 tablespoons water, and salt in heavy medium saucepan

40

Stir over medium heat until sugar dissolves

41

Bring mixture to boil, then boil 2 minutes without stirring (mixture will bubble up and thicken slightly)

42

Remove pan from heat

43

Add cream (mixture will bubble vigorously); stir until smooth

44

Pour caramel into 2-cup measuring cup; cool 10 minutes

45

Spoon caramel over hazelnuts in crusts, filling crusts almost to top

46

Refrigerate until caramel begins to firm up slightly, about 1 hour

47

Stir chocolate in top of double boiler set over simmering water until melted and smooth

48

Drizzle melted chocolate over top of tartlets

49

Chill until chocolate is set, about 30 minutes

50

DO AHEAD: Mini tartlets can be made 1 day ahead

51

Keep refrigerated

52

Let tartlets stand at room temperature 1 hour before serving

53