Hazelnut tarts with white chocolate & strawberries

These mini tartlets are a great entertaining idea, when you want a little sweetness instead of a large pudding

Makes 2 – 4

Ready in 1 hour + chilling


  • 180g plain flour
  • 60g icing sugar
  • 1 tbsp chopped hazelnuts
  • 90g butter , chilled and diced
  • 1 egg


  • 150ml double cream
  • 200g white chocolate , chopped
  • 12 small strawberries , halved


  1. Put the flour, sugar and hazelnuts in the food processor with a pinch of salt. Add the butter and process to fine breadcrumbs. With the processor running, add the egg and whizz until the dough forms a ball. You may need to add a splash of cold water if it doesn’t come together quickly. Roll the dough out thinly on a floured work surface. Use a pastry cutter to cut 24 small circles about 8cm across. Press each into a mini muffin tin and put in the freezer for 20 minutes. Heat the oven to 180C/fan 160C/gas 4. Bake the tart cases for 15 minutes.
  2. Heat the double cream in a glass bowl set over simmering water. Add the chopped chocolate and whisk constantly until incorporated. Spoon into the cooled pastries. Chill for an hour and then top with a strawberry half.

Nutrition per tartlet

146 kcalories, protein 1.9g, carbohydrate 13.7g, fat 9.7 g, saturated fat 5.5g, fibre 0.3g, salt 0.1 g

This recipe was provided by the BBC Good Food Guide – get to see more delicious recipes like this at their next show (further details here)


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