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
Sprinkle the bittersweet chocolate over the mousse, or garnish with edible flowers, and serve
2
Do-Ahead Tip: The unfilled phyllo cups can be made 2 days ahead
3
Store them in an airtight container at room temperature
4
The white chocolate mousse can be made up to 8 hours ahead
5
Keep it refrigerated
6
The filled phyllo cups can be assembled up to 1 hour ahead
7
Cover and refrigerate them
8
Preheat the oven to 375 degrees F
9
Lay 1 phyllo sheet on a work surface
10
Brush the phyllo with melted butter
11
Top with another phyllo sheet
12
Repeat with more butter and 2 more phyllo sheets
13
Cut the stacked phyllo sheets into 6 (5-inch) squares
14
Line each muffin cup with 1 stacked phyllo square, allowing the edges to ruffle and extend above the cup rims
15
Repeat with the remaining 4 phyllo sheets and melted butter
16
Bake until the phyllo cups are golden brown, about 9 minutes
17
Transfer the muffin pan to a cooling rack and cool completely
18
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
19
Pour into a large bowl and cool to barely lukewarm
20
Stir in the hazelnuts
21
Using an electric mixer, beat the remaining 1 1/4 cups cream in another large bowl to medium-firm peaks
22
Fold the cream into the white chocolate mixture in 2 batches
23
Cover and refrigerate until cold, about 1 hour
24
Spoon 2 teaspoons of the chocolate hazelnut spread into each phyllo cup, if using
25
Spoon the white chocolate mousse into the cooled phyllo cups, mounding slightly
26
Arrange the mousse-filled phyllo cups on plates