Mini Hazelnut-Chocolate Tarts – a delicious recipe with flour, butter, PHILADELPHIA Cream Cheese, 'S White Chocolate, Chocolate, chocolate-hazelnut spread. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 400 degrees F.
2
Process flour, butter and cream cheese in food processor 30 sec.
3
or until mixture is well blended and starts to form ball.
4
Shape dough into 24 small balls; press onto bottoms and up sides of 24 mini muffin pan cups.
5
Bake 10 to 12 min.
6
or until lightly browned.
7
Run knife around sides of cups to loosen crusts; cool completely.
8
Meanwhile, microwave COOL WHIP, chocolates and chocolate-hazelnut spread in microwaveable bowl on HIGH 1 to 1-1/2 min.
9
or until chocolates are completely melted and mixture is well blended, stirring every 30 sec.
10
Spoon into pastry bag fitted with star tip.
11
Refrigerate 1 hour.
12
Remove crusts from pan; fill with chocolate mixture.
13
Top with nuts.
587
kcal
Calories
44
g
Fat
42
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1-1/2 cups flour, 1/2 cup butter, 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, 2 cups thawed COOL WHIP Whipped Topping, and more.
Yes, Mini Hazelnut-Chocolate Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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