Hazelnut Chocolate Tartlets with Nutella Drizzle
Recipes developed by the BoxNCase culinary team
A 6-serving, bake-and-serve tartlet using 6" cake circles as crust base, filled with creamy Nutella cheesecake and finished with a Nutella drizzle and hazelnut crunch.
Estimated Cost
$1.50/serving
Ingredients
9 available on BoxNCaseVineland Packaging 6" Cake Circles (Label side down on baking sheet)
Vineland Packaging 6" Cake Circles
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cups Graham cracker crumbs (Approximately 200 g)
Kellogg's Graham Cracker Crumbs 10lb
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tablespoons Unsalted butter (Melted)
Plugra Unsalted Plugra Butter, Bulk 40lb
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ounces Cream cheese (Softened)
Alouette Professional Cream Cheese Bulk 30lb
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cup Nutella Nutella Fs Piping Bag 35.2oz (Plus as needed for piping/drizzle)
Nutella Nutella Fs Piping Bag 35.2oz
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cup Powdered sugar
Wholesome Sweeteners Organic Powdered Sugar
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cup Heavy cream (Whipped)
Muttenberg 40% Heavy Cream Muttenberg Quart
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cup Chopped hazelnuts (For garnish)
Kras Dorina Chocolate w/chopped hazelnuts 11/220g
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sheet Valrhona Structure Sheet Crystal (Optional decorative sheet for topping/transfer)
Valrhona Structure Sheet Crystal
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Instructions
- 1
Preheat oven to 350°F (175°C). Line a baking sheet with parchment. Place 6" cake circles on sheet.
- 2
Combine graham cracker crumbs and melted butter; mix until evenly moistened. Press 2–3 tablespoons into each cake circle to form a crust. Bake 8–10 minutes until set. Cool completely.
- 3
Beat softened cream cheese with powdered sugar until smooth. Fold in 1 cup Nutella (reserve a few spoonfuls for optional drizzle). Spoon filling onto crusts and spread evenly.
- 4
Chill tartlets 60–120 minutes until firm.
- 5
Whip heavy cream to soft peaks. Pipe or dollop whipped cream on each tart. Finish with a Nutella drizzle from the Nutella piping bag and a sprinkle of chopped hazelnuts. If using, place decorative Valrhona Structure Sheet Crystal ornamentally on top and gently lift away for pattern.
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