Name: Salted Caramel Ganache & Hazelnut Chantilly Cream Tartlet
Prep time: 60 min
Cook time: 30 min
Yield: 24, 24 tartelets
Cuisine: American
Ingredients: 1/2 tsp baking powder; 4 egg yolks; 150 grams granulated sugar; big pinch of salt; 310 grams flour; 50 grams unsalted butter; 50 grams cocoa powder; 180 grams sugar; 150 grams unsalted cold/frozen butter; 50-80 ml. heavy whipping cream; 250 grams dark semisweet chocolate; 300 grams whipping cream; 15 grams glucose; 300 grams heavy whipping cream; couple drops of hazelnut extract; 1 cup roasted and chopped hazelnuts or almonds

Salted Caramel Ganache & Hazelnut Chantilly Cream Tartlet

No reviews yet

This delicious dessert is a chocolate tartlet with Chantilly cream and caramel.

By: Marina | Let the Baking Begin! (via Letthebakingbegin)

Original Publish: Feb 26, 2011

Last Updated: Mar 3, 2026

Prep: 60 mins

Cook: 30 mins

Yields: 24, 24 tartelets

Nutrition Facts

345 kcalCalories

4 gProtein

42 gCarbs

20 gFat

Instructions

Turn the oven to 350 F. Sift 310 grams flour, 50 grams cocoa powder and 1/2 tsp baking powder together in a separate bowl. Transfer into a mixing bowl and add 150 grams sugar, salt; start mixing on a low-speed w/ paddle attachment - about 15 seconds. Grate 150 grams cold/frozen butter, add it to the flour mixture. Add 4 egg yolks. Add 50-80 ml whipping cream and let the mixer mix the mixture into a "ball". Roll out the dough until it's 1/8 inch thick. Cut out the circles about the size of your tartlet forms and put each circle into the form, pressing it against the sides of the walls (I used a muffin pan, with a 1.5 in bottom diameter). Bake about 15 minutes, until ready. Take out of the forms and let cool on a rack.