Hazelnut Caramel Mini Tarts

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/2 cup chilled unsalted butter, cut into 1/2-inch cubes
• 5 tablespoons chilled whipping cream (or more)
• 1 teaspoon vanilla extract
• 1 cup hazelnuts, toasted, husked (or use chopped)
• 1 1/3 cups packed golden brown sugar
• 7 tablespoons unsalted butter
• 6 tablespoons light corn syrup
• 2 tablespoons water
• 1/2 teaspoon salt
• 6 tablespoons whipping cream
• 3 ounces bittersweet chocolate, chopped

Directions

1. 1

   Butter 30 metal mini muffin cups.

2. 2

   Blend flour, sugar, and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse crumbs.

3. 3

   Add 5 tablespoons cream and vanilla and blend, using on/off turns, just until mixture begins to clump together, adding more cream by teaspoonfuls if dough is dry.

4. 4

   Press 2 teaspoonfuls dough evenly onto bottom and up sides of each prepared mini muffin cup. Pierce tart crusts all over with fork. Freeze crusts 30 minutes before baking.

5. 5

   Preheat oven to 350°F

6. 6

   Bake frozen crusts until golden and baked through, about 25 minutes.

7. 7

   Transfer to rack and cool crusts in muffin cups 10 minutes. Carefully loosen crusts from muffin cups. Transfer crusts to rimmed baking sheet and cool completely.

8. 8

   Place 2 to 3 hazelnuts (or equivalent of chopped hazelnuts) in each crust.

9. 9

   For caramel filling:

10. 10

    Combine brown sugar, butter, corn syrup, 2 tablespoons water, and salt in heavy medium saucepan. Stir over medium heat until sugar dissolves.

11. 11

    Bring mixture to boil, then boil 2 minutes without stirring (mixture will bubble up and thicken slightly).

12. 12

    Remove pan from heat.

13. 13

    Add cream (mixture will bubble vigorously); stir until smooth.

14. 14

    Pour caramel into 2-cup measuring cup; cool 10 minutes. Spoon caramel over hazelnuts in crusts, filling crusts almost to top. Refrigerate until caramel begins to firm up slightly, about 1 hour.

15. 15

    Stir chocolate in top of double boiler set over simmering water until melted and smooth. Drizzle melted chocolate over top of tartlets. Chill until chocolate is set, about 30 minutes.