White Chocolate Hazelnut Tartlets

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Wedding Shower

Rated: 5 stars out of 5Rate itRead users' reviews (68)

RECIPE
COMMENTS & REVIEWS(68)

Cook Time:
9 min
Level:
Easy
Yield:
12 servings

Times:

Prep: 45 min
Inactive Prep: 1 hr 30 min
Cook: 9 min
Total:: 2 hr 24 min

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Ingredients

8 (17 by 13-inch) frozen phyllo pastry sheets, thawed
1/2 cup unsalted butter, melted
6 ounces good-quality white chocolate, chopped
1 1/2 cups heavy whipping cream
1/2 cup hazelnuts, toasted, husked, and finely chopped
1/4 cup chocolate hazelnut spread (recommended: Nutella), optional
1 (3-ounce) bar bittersweet chocolate, grated, for garnish
Edible flowers, for garnish

Directions

Preheat the oven to 375 degrees F.

Lay 1 phyllo sheet on a work surface. Brush the phyllo with melted butter. Top with another phyllo sheet. Repeat with more butter and 2 more phyllo sheets. Cut the stacked phyllo sheets into 6 (5-inch) squares. Line each muffin cup with 1 stacked phyllo square, allowing the edges to ruffle and extend above the cup rims. Repeat with the remaining 4 phyllo sheets and melted butter. Bake until the phyllo cups are golden brown, about 9 minutes. Transfer the muffin pan to a cooling rack and cool completely.

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. Pour into a large bowl and cool to barely lukewarm. Stir in the hazelnuts. Using an electric mixer, beat the remaining 1 1/4 cups cream in another large bowl to medium-firm peaks. Fold the cream into the white chocolate mixture in 2 batches. Cover and refrigerate until cold, about 1 hour.

Spoon 2 teaspoons of the chocolate hazelnut spread into each phyllo cup, if using. Spoon the white chocolate mousse into the cooled phyllo cups, mounding slightly. Arrange the mousse-filled phyllo cups on plates. Sprinkle the bittersweet chocolate over the mousse, or garnish with edible flowers, and serve.

Do-Ahead Tip: The unfilled phyllo cups can be made 2 days ahead. Store them in an airtight container at room temperature. The white chocolate mousse can be made up to 8 hours ahead. Keep it refrigerated. The filled phyllo cups can be assembled up to 1 hour ahead. Cover and refrigerate them.

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Comments & Reviews

recipe White Chocolate Hazelnut Tartlets
Anita Lynden, WA 12-18-2009
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Gorgeous Presentation! Exquisite Taste!
Rated: 5 stars out of 5

I made this recipe for a pre-Christmas get-together to see if I liked them enough to make for our Christmas Eve Party! They... were winners for sure. I made them in cupcake tins and the recipe made exactly enough to make 24 tarts using 4"X4" phyllo squares. I also accordingly reduced the amount of Nutella to 1 tsp, which was perfect. I used 1 1/2 cups of cream to reduce the sweetness a little, which turned out great! I decorated the top with toasted hazelnuts and shaved bittersweet chocolate. Suberb! Please don't be afraid to try out the Phyllo, it is very easy with a little practice. Don't worry if the sheets split on you because you are layering them on top of each other and pasting the layers together with butter and this makes it impossible to tell. The most important part of working with Phyllo, I've found, is making sure it defrosts all night in the fridge (not the countertop) before using, then it sticks together way, way less. Great recipe Giada!Read more
recipe White Chocolate Hazelnut Tartlets
Swedlana Modesto, CA 01-14-2009
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I LOVE LOVE LOVE this recipe!!
Rated: 5 stars out of 5

I made this recipe for a family gathering and they were a hit! There wasn't 1 left over. It takes time to make though, but... then again I didn't try to make things in advance (Since you can), Plus my twiins don't help.. hehe.. But this is my FAVORITE DESERT EVER!! Thanks Giada!Read more
recipe White Chocolate Hazelnut Tartlets
Lindsey Columbia, MO 09-05-2008
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ABSOLUTELY WONDERFUL!
Rated: 5 stars out of 5

This recipe is one of my favorite recipes ever. I made them in the mini muffin tins and would highly recommend that because... the smaller size is more manageable. I put the white chocolate mousse in a pasty bag to fill the cups and that made it very easy and less messy! I wish I could find more AMAZING recipes like this! Everyone was soooo impressed and everyone thought I was a wonderful chef! They aren't as difficult as they look. The phyllo dough is the only thing that takes some time. Multiple people said it was their FAVORITE dessert ever!Read more
recipe White Chocolate Hazelnut Tartlets
Anonymous 08-31-2008
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Live on a small island! don't have nutella
Rated: 3 stars out of 5

sorry but i live on a small island and their is no nutella
recipe White Chocolate Hazelnut Tartlets
meg w hartford, CT 05-14-2008
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Amazing!
Rated: 5 stars out of 5

My friend made this for me and it was so good! I could eat a bowl full of the mousse itself.
recipe White Chocolate Hazelnut Tartlets
Alicia Houma, LA 05-10-2008
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Perfection
Rated: 5 stars out of 5

Soooooooooo easy and delicious. I had more mouse than pastry however; that was okay because the mouse is perfection.