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Chocolate-Hazelnut Shortbread Tartlets


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Chocolate-Hazelnut Shortbread Tartlets





1/3 cup dark chocolate morsels, melted
1/4 cup chocolate-hazelnut spread*
8 ounces mascarpone cheese
24 mini shortbread tart shells
Garnish: finely chopped toasted hazelnuts


• In a medium bowl, combine melted chocolate and
chocolate-hazelnut spread, stirring vigorously with a spoon until smooth and creamy. Add mascarpone cheese, stirring to incorporate.
• Place mixture in a piping bag fitted with a small closed-star tip (Wilton #30). Pipe mixture evenly into tart shells.
• Garnish with chopped hazelnuts, if desired.
• Refrigerate for 30 minutes until needed.

*We used Nutella.

We used Clearbrook Farms Mini Bite-Size Sweet Tart Shells.


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