Hazelnut tarts with white chocolate & strawberries

Hazelnut tarts with white chocolate & strawberries

These mini tartlets are a great entertaining idea, when you want a little sweetness instead of a large pudding

Difficulty and servings

Easy

Makes 24

Preparation and cooking times

Total time

Ready in 1 hour plus chilling

Method

  1. Put the flour, sugar and hazelnuts in the food processor with a pinch of salt. Add the butter and process to fine breadcrumbs. With the processor running, add the egg and whizz until the dough forms a ball. You may need to add a splash of cold water if it doesn't come together quickly. Roll the dough out thinly on a floured work surface. Use a pastry cutter to cut 24 small circles about 8cm across. Press each into a mini muffin tin and put in the freezer for 20 minutes. Heat the oven to 180C/fan 160C/gas 4. Bake the tart cases for 15 minutes.
  2. Heat the double cream in a glass bowl set over simmering water. Add the chopped chocolate and whisk constantly until incorporated. Spoon into the cooled pastries. Chill for an hour and then top with a strawberry half.

Per tartlet

146 kcalories, protein 1.9g, carbohydrate 13.7g, fat 9.7 g, saturated fat 5.5g, fibre 0.3g, salt 0.1 g

Recipe from olive magazine, June 2008.

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Latest comments and suggestions

  • Binder photo thebaker

    29 August 2008

    thebaker rated and commented on this recipe

    5 stars

    Simply delicious!!!! The strawberries were a great idea aswell. Rasberries worked even better.

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  • Binder photo little-cook

    04 November 2008

    little-cook rated and commented on this recipe

    5 stars

    my mummy says there nice and she said im a good little cooker for 11 and she likes the look of them i said should i make them for you and she said yes! xx

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  • Binder photo MgtLannon

    23 February 2009

    MgtLannon rated and commented on this recipe

    5 stars

    Absolutely delicious!! had to make several batches for extended members of my family

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  • Binder photo s-red

    09 March 2009

    s-red rated and commented on this recipe

    5 stars

    These are aboslutely lovely - so light and they look great too ... Will be making more and trying 'the bakers' suggestion of raspberries.

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  • Binder photo wabbit

    01 August 2009

    wabbit commented on this recipe

    i made theese for two 50th birthday parties and they went down a treat! none left at the end and many people asking for the recipe. YUM!!

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  • Binder photo wabbit

    01 August 2009

    wabbit rated this recipe

    5 stars

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  • Binder photo donnac

    31 July 2010

    donnac rated and commented on this recipe

    5 stars

    Very Nice, a hit with all the family.

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  • Binder photo vics

    16 February 2011

    vics rated and commented on this recipe

    5 stars

    totally delicious! made them for my husband and son for valentines day, they loved them. will definitely make them again

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  • Binder photo vics

    16 February 2011

    vics commented on this recipe

    totally delicious! made them for my husband and son for valentines day, they loved them. will definitely make them again

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  • Binder photo vics

    16 February 2011

    vics commented on this recipe

    forgot to say that i took the advice and used raspberries instead of strawberries and it really worked well added a much needed hit of sharpness!!

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  • Binder photo notthebestchef

    02 July 2011

    notthebestchef rated and commented on this recipe

    3 stars

    Really delish but they didn't set properly. I followed the measurements exactly. What went wrong? I'm sure its not meant to dribble down the chin when you eat it.

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  • Binder photo Joanne

    17 December 2011

    Joanne rated and commented on this recipe

    5 stars

    These were really nice. As suggested I used raspberries instead of strawberries. I did find the pastry a bit difficult to roll out, it kept breaking up but the end result was worth all of the re-rolling out I had to do. I must have a different size mini muffin tin as I made I made 48 of them from one recipe. Loved by kids and adults alike. Will definately be making these again.

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  • Binder photo geodougal

    17 March 2013

    geodougal commented on this recipe

    These were absolutely divine! I made a few alterations, purely because I wanted to make something with what I had on hand so I swapped the white chocolate for half milk and half dark to balance out the richness and used Elmlea double cream alternative instead of regular double cream, which worked just as well and saved some fat and calories! I popped the pastry in the freezer for just under twenty minutes and it was perfect to work with! I didn't add any hazelnuts because I didn't have any but I didn't miss them!

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Difficulty and servings

Easy

Makes 24

Preparation and cooking times

Total time

Ready in 1 hour plus chilling

Ingredients

  • 180g plain flour
  • 60g icing sugar
  • 1 tbsp chopped hazelnuts
  • 90g butter , chilled and diced
  • 1 egg

FILLING

  • 150ml double cream
  • 200g white chocolate , chopped
  • 12 small strawberries , halved
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Per tartlet

146 kcalories, protein 1.9g, carbohydrate 13.7g, fat 9.7 g, saturated fat 5.5g, fibre 0.3g, salt 0.1 g

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