White Chocolate Hazelnut Tartlets

A while back ago, one of my friend made this and I fell in love (yes, I fall in love so many times over food it’s not even funny).  This is a great “finger food” type of dessert where you can take as part of a potluck food to office party and different parties.  Great for Christmas gatherings and Valentine too!! 

Don’t let the phyllo pastry intimidate you.  If you have never handled phyllo pastry don’t worry;  they are delicate, but they are also very forgiving.  If you tear a sheet, just put them together and brush melted butter!

This recipe come from Giada De Laurentiis (I don’t know how she stays so skinny, really…). 


Makes 12 tartlets:

  • 8 (17 by 13-inch) frozen phyllo pastry sheets, thawed
  • 1/2 cup unsalted butter, melted
  • 6 ounces good-quality white chocolate, chopped
  • 1 1/2 cups heavy whipping cream
  • 1/2 cup hazelnuts, toasted, husked, and finely chopped
  • 1/4 cup chocolate hazelnut spread (recommended: Nutella), optional
  • 1 (3-ounce) bar bittersweet chocolate, grated, for garnish

Preheat the oven to 375 degrees F.
Lay 1 phyllo sheet on a work surface. Brush the phyllo with melted butter. Top with another phyllo sheet. Repeat with more butter and 2 more phyllo sheets. Cut the stacked phyllo sheets into 6 (5-inch) squares. Line each muffin cup with 1 stacked phyllo square, allowing the edges to ruffle and extend above the cup rims. Repeat with the remaining 4 phyllo sheets and melted butter. Bake until the phyllo cups are golden brown, about 9 minutes. Transfer the muffin pan to a cooling rack and cool completely.


Meanwhile, stir the white chocolate and 1/4 cup cream in a heavy small saucepan over low heat until the chocolate is melted and smooth. Pour into a large bowl and cool to barely lukewarm. Stir in the hazelnuts. Using an electric mixer, beat the remaining 1 1/4 cups cream in another large bowl to medium-firm peaks. Fold the cream into the white chocolate mixture in 2 batches. Cover and refrigerate until cold, about 1 hour.

Spoon 2 teaspoons of the chocolate hazelnut spread into each phyllo cup, if using. Spoon the white chocolate mousse into the cooled phyllo cups, mounding slightly. Arrange the mousse-filled phyllo cups on plates. Sprinkle the bittersweet chocolate over the mousse and serve.

Do-Ahead Tip: The unfilled phyllo cups can be made 2 days ahead. Store them in an airtight container at room temperature. The white chocolate mousse can be made up to 8 hours ahead. Keep it refrigerated. The filled phyllo cups can be assembled up to 1 hour ahead. Cover and refrigerate them.


My opinion:  I did something a little different this time.  Instead of the white chocolate  mousse, I froze the mixture in the freezer (thus a bit of a cottage cheese texture on the photos).  It was like eating the white chocolate mousse ice-cream!  Still tasted wonderful!! 

If you’re making this for the first time, try out the original mousse, because that is also very divine, just melts in your mouth – YUM!!

**If you don’t have time to make the shells, you can buy the phyllo shells in many supermarkets.


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