Recipe - Raspberry Hazelnut Tarts

Desserts | Holidays | Small Plates to Share

Raspberry Hazelnut Tarts

These easy-to-make tarts start with sweet tarts filled with a luscious blend of chocolate and hazelnuts, creating a decadent base that perfectly complements the fresh, tart raspberries on top. Each bite delivers a harmonious mix of crunchy, creamy, and tangy textures, making these tarts a crowd-pleaser for any occasion.

Ingredients:

24 La Rose Noire Tart Shells
½ cup heavy cream (4 oz/120 grams)
¼ cup (2 oz/60 grams) chopped dark chocolate
1 Jar Amedei Crema Toscana Classic Gianduja Spread with Cacao
Pinch of salt
Raspberries
Chopped Hazelnuts

Preparation:

Time: 20 minutes + chilling time

Yield: 24 tarts

Place the chopped dark chocolate and Amedei Crema Nocciola Black in a bowl. Set aside.
In a saucepan, bring the heavy cream to a simmer. Then, pour over the chocolate and cover for 10 minutes.
Once the chocolate mixture has melted, gently mix together the ganache and add a pinch of salt.
Divide the ganache between the tart shells and refrigerate for 15 minutes.
Then, top each tart with chopped hazelnuts and raspberries and refrigerate for 1 hour before enjoying.