Chocolate Hazelnut Tarts
Chocolate and hazelnuts were made to go together and this Chocolate Hazelnut Tart is the perfect pairing! This recipe makes 2 generous servings, but feel free to divide it into 4 servings or even 8 - for a mini little treat!
Sabra - This Mom's Menu
For the hazelnut "Crust"
For the chocolate filling:
sugar free chocolate chips (I use Lily's)
Heavy whipping cream
For the hazelnut "crust"
Preheat your oven to 325 degrees F and prepare your treat cups, tart pans, or muffin liners with non-stick spray.
Pulse the hazelnuts in a food processor until they become a fine flour-like consistency.
In a small bowl, combine the melted butter, stevia and the ground hazelnuts, reserving about 1 1/2 tsp of the hazelnuts.
Evenly divide the hazelnut mixture between your tart pans. Press the mixture into the bottom and sides of the pan. If you are using a paper liner, be careful not to smash the accordion folds.
Bake in preheated oven for 5-8 minutes until just beginning to brown. Remove from oven and set aside
For the filling:
In a small saucepan, over medium heat, bring the heavy cream and butter to a low simmer, stirring frequently.
Stir in the chocolate and stir constantly until it is completely melted.
Remove from the heat and whisk in the egg yolk. Continue whisking until the chocolate has a smooth and creamy consistency.
Pour into baked crusts, sprinkle with reserved hazelnut flour, and chill in the refrigerator at least 1 hour or until firm
To serve: Carefully remove from the tart pan or liner and enjoy!