Hazelnut Tartlets (from homemade Nutella)

Preheat the oven to 350°F (175°C). Grease a mini tartlet pan or line it with parchment paper.

In a food processor, combine the flour and powdered sugar. Add the cold butter and pulse until the mixture resembles coarse crumbs.

Add the egg yolk and pulse until the dough starts to come together. Add cold water, 1 tablespoon at a time, if the dough is too dry.

Press the dough into the tartlet pan, ensuring an even layer. Prick the bottom of each tartlet with a fork.

Bake for 15-20 minutes, or until the crust is golden brown. Allow to cool completely.

Prepare the Homemade Nutella:

Spread the hazelnuts on a baking sheet and toast in the oven at 350°F (175°C) for 10-12 minutes, until fragrant.

Transfer the hazelnuts to a clean kitchen towel and rub them to remove the skins.

In a food processor, blend the hazelnuts until they form a smooth paste.

Add the cocoa powder, powdered sugar, vegetable oil, vanilla extract, and salt. Blend until smooth and creamy.

Prepare the Filling:

In a mixing bowl, combine the homemade Nutella and heavy cream. Whisk until smooth and well combined.

Spoon the Nutella mixture into the cooled tartlet crusts.

Sprinkle the chopped hazelnuts on top.

Serving:

Chill the tartlets in the refrigerator for at least 1 hour before serving.

Enjoy your Hazelnut Tartlets with a cup of coffee or as a delightful dessert!

Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes

Calories: 250 kcal per tartlet | Servings: 12 tartlets