White Chocolate Hazelnut Tartlets
Serves: 2
Roxane Raynor
1 January 1970
Based on User reviews:
42
Spice
39
Sweetness
51
Sourness
36
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
1 cup
Unsalted Butter (melted)1.5 cups
Heavy Whipping CreamDirections:
1
Preheat the oven to 375 degrees F
2
Lay 1 phyllo sheet on a work surface
3
Brush the phyllo with melted butter
4
Top with another phyllo sheet
5
Repeat with more butter and 2 more phyllo sheets
6
Cut the stacked phyllo sheets into 6 (5-inch) squares
7
Line each muffin cup with 1 stacked phyllo square, allowing the edges to ruffle and extend above the cup rims
8
Repeat with the remaining 4 phyllo sheets and melted butter
9
Bake until the phyllo cups are golden brown, about 9 minutes
10
Transfer the muffin pan to a cooling rack and cool completely
11
Meanwhile, stir the white chocolate and 1/4 cup cream in a heavy small saucepan over low heat until the chocolate is melted and smooth
12
Pour into a large bowl and cool to barely lukewarm
13
Stir in the hazelnuts
14
Using an electric mixer, beat the remaining 1 1/4 cups cream in another large bowl to medium-firm peaks
15
Fold the cream into the white chocolate mixture in 2 batches
16
Cover and refrigerate until cold, about 1 hour
17
Spoon 2 teaspoons of the chocolate hazelnut spread into each phyllo cup, if using
18
Spoon the white chocolate mousse into the cooled phyllo cups, mounding slightly
19
Arrange the mousse-filled phyllo cups on plates
20
Sprinkle the bittersweet chocolate over the mousse, or garnish with edible flowers, and serve
21
Do-Ahead Tip: The unfilled phyllo cups can be made 2 days ahead
22
Store them in an airtight container at room temperature
23
The white chocolate mousse can be made up to 8 hours ahead
24
Keep it refrigerated
25
The filled phyllo cups can be assembled up to 1 hour ahead
26
Cover and refrigerate them