Hazelnut Caramel Mini Tarts Recipes

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CHOCOLATE-HAZELNUT TART

Provided by Giada De Laurentiis

Categories     dessert

Time 1h15m

Yield 4 to 6 servings

Number Of Ingredients 10



Chocolate-Hazelnut Tart image

Steps:

  • Preheat the oven to 325 degrees F.
  • In a large bowl, mix together the sugar and the flour. Add the eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt. Stir well. Pour the mixture into the pie crust. Bake for 1 hour.
  • Cool the tart for at least 30 minutes before serving.

1/2 cup sugar
2 tablespoons all-purpose flour
3 eggs, beaten
1 1/2 cups peeled, chopped, and toasted hazelnuts
8 ounces bittersweet chocolate chips (about 1 cup)
1 cup corn syrup
2 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
1 store bought frozen pie crust, defrosted

TINY CARAMEL TARTS

Rich and creamy caramel custard filled mini phyllo shell tarts - this bite-sized dessert is perfect for your Thanksgiving feast.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h25m

Yield 75

Number Of Ingredients 7



Tiny Caramel Tarts image

Steps:

  • In 10-inch heavy skillet, heat 1 cup of the sugar over medium heat 6 to 8 minutes, stirring constantly, until sugar is melted and golden brown. Stir in butter until melted. Remove from heat.
  • In 3-quart heavy saucepan, stir together flour, egg yolks, milk and remaining 1 cup sugar with wire whisk. Heat to simmering over low heat, stirring constantly. Add melted sugar mixture; cook 1 to 2 minutes, stirring constantly, until thickened. Spoon mixture into large bowl. Cover; refrigerate 4 hours.
  • To serve, spoon caramel mixture into phyllo shells; top with whipped cream.

Nutrition Facts : Calories 270, Carbohydrate 25 g, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 115 mg

2 cups sugar
1/2 cup cold butter, cut into pieces
6 tablespoons Gold Medal™ all-purpose flour
4 egg yolks
2 cups milk
5 boxes (1.9 oz each) frozen mini phyllo shells (75 shells)
Sweetened whipped cream

CHOCOLATE, HAZELNUT & SALTED CARAMEL TART

A buttery pastry case with a layer of caramel and just a hint of salt, studded with nuts and finished with a fudge filling

Provided by Good Food team

Categories     Afternoon tea, Dessert

Time 1h30m

Number Of Ingredients 17



Chocolate, hazelnut & salted caramel tart image

Steps:

  • To make the pastry, whizz the hazelnuts in a food processor until finely ground. Add the flour, icing sugar and butter, and pulse until the mixture resembles breadcrumbs. Add the egg yolk and 1-2 tbsp cold water, and pulse until the dough comes together. Tip the dough out and flatten into a disc, then wrap in cling film and chill for 30 mins.
  • Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the pastry to line a 23cm loose-bottomed, deep tart tin. Trim the edges and prick the base with a fork, then line with baking parchment and fill with baking beans. Bake for 20 mins, then carefully remove the baking beans and parchment and bake for a further 5-10 mins until light golden. Allow to cool.
  • Meanwhile, make the salted caramel. Tip the sugar into a small pan, add 1-2 tbsp water and heat gently to dissolve the sugar. Increase the heat and cook until the sugar turns to an ambercoloured caramel. Reduce the heat and add the butter, cream and golden syrup, and stir until the sauce is smooth and thickened. Remove from the heat and add the salt. Allow to cool for a few mins, then spread onto the tart base. Scatter with chopped hazelnuts and set aside.
  • For the chocolate filling, melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Stir until smooth, then remove from the heat and allow to cool slightly. In a separate bowl, whisk the eggs, egg yolk and caster sugar for about 6 mins until thick and pale. Fold in the melted chocolate and cocoa, then pour into the tart case. Transfer to a baking sheet and cook for 20-25 mins or until set and the top has formed a crust. Allow to cool to room temperature before serving in slices.

Nutrition Facts : Calories 424 calories, Fat 31 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 19 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium

50g blanched hazelnut
200g plain flour
1 tbsp icing sugar
140g cold butter , diced
1 egg yolk
flour , for dusting
75g caster sugar
25g butter
100ml double cream
1 tbsp golden syrup
large pinch sea salt flakes
50g blanched hazelnut , toasted and roughly chopped
100g dark chocolate (70%)
75g butter
2 large eggs , plus 1 yolk
50g caster sugar
1 tbsp cocoa

HOLIDAY CRANBERRY-HAZELNUT TARTS

Sweet cranberry and nut tarts in a caramel custard. They make a delicious alternative to cookies and cakes at holiday parties.

Provided by JDog

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 50m

Yield 60

Number Of Ingredients 11



Holiday Cranberry-Hazelnut Tarts image

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C). Line 2 cookie sheets with parchment paper. Arrange tart shells on the prepared cookie sheets.
  • Chop hazelnuts and cranberries into small pieces by hand or in a food processor.
  • Melt butter in a heat-proof bowl set in a pan of water heated to just below simmering. Remove the bowl from the heat, add brown sugar, salt, and cloves, and stir until sugar is absorbed. Beat in eggs. Stir in corn syrup, molasses, and vanilla extract.
  • Return bowl to the heat and stir constantly until mixture measures 130 degrees F (54 degrees C). Immediately remove from the heat and stir in hazelnuts and cranberries. Use a tablespoon to scoop the warm mixture into tart shells.
  • Bake in the preheated oven until golden and set, about 25 minutes.

Nutrition Facts : Calories 93.7 calories, Carbohydrate 10.9 g, Cholesterol 12.4 mg, Fat 5.1 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 1 g, Sodium 35.8 mg, Sugar 6 g

60 pre-baked mini phyllo dough shells
2 cups shelled hazelnuts
1 cup dried cranberries
6 tablespoons unsalted butter
1 cup packed brown sugar
½ teaspoon salt
⅛ teaspoon ground cloves, or more to taste
3 large eggs
½ cup light corn syrup
1 tablespoon molasses
1 tablespoon vanilla extract

HAZELNUT-CHOCOLATE MINI TART

Treat the fam to a tasty dessert tonight, and make this wonderful Hazelnut-Chocolate Mini Tart. If they're fans of chocolate hazelnut spread, this luscious Hazelnut-Chocolate Mini Tart recipe will rock their world.

Provided by My Food and Family

Categories     Nut Butter Recipes

Time 1h2m

Yield 24 servings

Number Of Ingredients 8



Hazelnut-Chocolate Mini Tart image

Steps:

  • Heat oven to 400ºF.
  • Process flour, butter and cream cheese in food processor 30 sec. or until mixture is well blended and starts to form ball. Shape dough into 24 small balls; press onto bottoms and up sides of 24 mini muffin pan cups.
  • Bake 10 to 12 min. or until lightly browned. Run knife around sides of cups to loosen crusts; cool completely.
  • Meanwhile, microwave COOL WHIP, chocolates and chocolate-hazelnut spread in microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolates are completely melted and mixture is well blended, stirring every 30 sec. Spoon into pastry bag fitted with star tip. Refrigerate 1 hour.
  • Remove crusts from pan; fill with chocolate mixture. Top with nuts.

Nutrition Facts : Calories 140, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 15 mg, Sodium 55 mg, Carbohydrate 12 g, Fiber 1 g, Sugar 5 g, Protein 2 g

1-1/2 cups flour
1/2 cup butter
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese
2 cups thawed COOL WHIP Whipped Topping
3 oz. BAKER'S White Chocolate
1 oz. BAKER'S Semi-Sweet Chocolate
2 Tbsp. chocolate-hazelnut spread
24 hazelnuts, toasted

MILK CHOCOLATE-CARAMEL TART WITH HAZELNUTS AND ESPRESSO

Provided by Rochelle Palermo

Categories     Coffee     Milk/Cream     Chocolate     Dessert     Valentine's Day     Hazelnut     Simmer     Butter     Bon Appétit     Kidney Friendly     Peanut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 22



Milk Chocolate-Caramel Tart with Hazelnuts and Espresso image

Steps:

  • For crust:
  • Blend flour, powdered sugar, and salt in processor. Add butter; using on/off turns, blend until mixture resembles coarse meal. Add 1 tablespoon ice water; process just until dough begins to clump together, adding more ice water by teaspoonfuls if dry. Transfer dough to 13 3/4 x 4 1/2-inch rectangular tart pan with removable bottom. Press dough onto bottom and up sides of pan. Freeze crust 20 minutes.
  • Meanwhile, position rack in center of oven and preheat to 375°F. Bake crust until golden brown and cooked through, about 30 minutes. Cool crust completely in pan on rack.
  • For filling:
  • Stir sugar and 1/4 cup water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is medium amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove pan from heat. Add cream (mixture will bubble up). Place saucepan over medium heat; stir until caramel bits dissolve. Add butter, vinegar, and salt; stir until butter melts. Stir in hazelnuts. Spoon filling into crust. Chill until cold and set, about 30 minutes.
  • For topping:
  • Combine cream and espresso powder in small saucepan. Bring to simmer over medium-high heat, stirring occasionally, until espresso powder is dissolved. Remove from heat. Add chocolate and butter; stir until smooth. Spread chocolate mixture over caramel. Sprinkle with cacao nibs. Chill tart until topping is set, about 1 hour. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
  • Remove tart pan sides. Place tart on platter; cut crosswise into 8 bars and serve.
  • Bits of shell-roasted cacao beans; available at many specialty foods stores and from chocosphere.com.

Crust:
1 1/4 cups unbleached all purpose flour
1/3 cup powdered sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 tablespoon (or more) ice water
Filling:
3/4 cup sugar
1/4 cup water
1/3 cup heavy whipping cream
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 teaspoon apple cider vinegar
1/4 teaspoon salt
2/3 cup hazelnuts, toasted , husked, coarsely chopped
Topping:
1/3 cup heavy whipping cream
1 1/2 teaspoons instant espresso powder
4 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
1 tablespoon unsalted butter
1 tablespoon cacao nibs*
Special Equipment
1 13 3/4 x 4 1/2-inch rectangular tart pan with removable bottom

CHOCOLATE HAZELNUT TART

This dessert looks like it takes a lot of time to prepare but it is actually very easy! I like to serve it with vanilla or coffee ice cream.-Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 13



Chocolate Hazelnut Tart image

Steps:

  • In a small bowl, beat the butter, cream cheese, confectioners' sugar and lemon zest until creamy. Beat in flour just until combined. , Shape dough into a disk. Wrap in plastic; refrigerate for 30 minutes or until easy to handle. , Roll dough into an 11-in. circle. Press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Bake at 350° for 18-22 minutes or until lightly browned. Cool on a wire rack., In a small bowl, combine the eggs, sugar, chocolate syrup and corn syrup. Pour into crust. Combine hazelnuts and chocolate chips; sprinkle over filling. Place pan on a baking sheet. , Bake for 25-30 minutes or until center is almost set (center will set when cool). Cool on a wire rack. , Garnish with whipped cream and chocolate shavings if desired. Refrigerate leftovers.

Nutrition Facts : Calories 363 calories, Fat 18g fat (8g saturated fat), Cholesterol 88mg cholesterol, Sodium 92mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 2g fiber), Protein 6g protein.

6 tablespoons butter, softened
2 tablespoons cream cheese, softened
1/3 cup confectioners' sugar
1 teaspoon grated lemon zest
1 cup all-purpose flour
FILLING:
4 large eggs
3/4 cup sugar
1/2 cup chocolate syrup
1/4 cup dark corn syrup
1 cup chopped hazelnuts, toasted
1 cup miniature semisweet chocolate chips
Whipped cream and chocolate shavings, optional

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