Hazelnut and chocolate tarts

12 servings
10 min
16 min
Very Easy


Number of serving: 12
12 frozen sweet shortcrust tartlet cases

250 g dark chocolate, chopped

1/2 cup thickened cream

1/4 cup chocolate hazelnut spread

chopped roasted hazelnuts, to decorate


  • Preheat oven to 180°C/160°C fan-forced. Place tartlets in foil cases on a baking tray. Bake for 10 to 15 minutes or until golden. Set aside to cool.
  • Meanwhile, place chocolate in a heatproof, microwave-safe bowl. Microwave, uncovered, on medium (50%) for 1 minute, stirring after 30 seconds with a l spoon, or until melted and smooth. Stand for 10 minutes.
  • Place 1 teaspoon spread in each pastry case. Divide chocolate between cases. Decorate with hazelnuts. Stand for 5 minutes or until set. Serve.

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