Transform store-bought pastry shells into sinfully delicious tarts, sure to cure those late-night chocolate cravings.
30 mini store-bought (2-inch) pastry tart shells, baked and cooled
About 1/4 cup chopped toasted hazelnuts
1/2 cup whipping cream (35%)
7 ounces dark chocolate, very finely chopped
2 tbsp. butter, room temperature, cut in small pieces
1 tsp. amaretto liqueur (optional)
Add about 1 tsp. chopped hazelnuts to each baked tart shell.
Heat the whipping cream in small saucepan over medium heat. Bring just to a boil. Add hot cream over chopped chocolate and butter. Let stand for 1 minute. Stir to combine until smooth. Stir in liqueur, if desired.
Spoon the chocolate mixture into each tart shell. Let set in fridge until chocolate is firm, about 1 to 2 hours. Makes 30 mini tarts.
To freeze the Chocolate Hazelnut Tarts: Let tarts set in fridge. Transfer tarts to baking tray and freeze until thoroughly frozen then transfer to airtight container. Freezing and then packaging the tarts will prevent the pastry from crumbling and stop the tarts from sticking together. Freeze for up to 1 month for best results.
Yield: 30 servings.