White Chocolate Hazelnut Tartlets
Serves 12
Recipe By: Giada De Laurentiis
8 frozen phyllo pastry sheets -- thawed (17 by 13-inch)
1/2 cup unsalted butter -- melted
6 ounce sgood-quality white chocolate -- chopped
1 1/2 cup 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
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.
Prep Time: 45 minutes
Inactive Prep Time: 1 hour 30 minutes
Cook Time: 9 minutes
Yield: 12 servings
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