Ingredients
Equipment
Method
- Preheat your oven to 350°F (180°C) and roll out the shortcrust pastry to about 1/8-inch thick.
- Cut out circles using a round cookie cutter slightly larger than your tartlet molds and gently press each circle into the mold.
- Prick the bottom of each pastry shell using a fork to let steam escape, then place them on a baking sheet and bake for about 15 minutes until golden brown.
- In a saucepan, combine chopped dark chocolate, heavy cream, and milk on low heat, stirring gently until melted and smooth.
- Remove from heat and sift in the powdered sugar, adding the vanilla extract, and whisk until smooth.
- Spoon or pour the warm chocolate filling into the cooled pastry shells, filling nearly to the top, then refrigerate for at least 1 hour to set.
- Once set, sprinkle chopped hazelnuts around the edges and decorate with Christmas sugar decorations.
- Arrange on a platter and let sit for 5-10 minutes before serving.
Nutrition
Calories: 180kcalCarbohydrates: 15gProtein: 2gFat: 12gSaturated Fat: 6gCholesterol: 15mgSodium: 45mgPotassium: 70mgFiber: 1gSugar: 8gVitamin A: 2IUCalcium: 3mgIron: 5mg
Notes
This recipe is make-ahead friendly, perfect for saving time on busy party days! Enjoy decorating it with friends or kids for added fun.
Tried this recipe?Let us know how it was!