Your teatime guests will delight in these heavenly–and super simple–tartlets.
Downloads: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.