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Mini Hazelnut Tarts

Photo: Greg Dupree
Active time 40 mins
Total time 1 hr, 40 mins

Serves 12 (serving size: 2 tarts)

There are many make-ahead opportunities for preparing this dessert, so you can have it on hand whenever you want. The hazelnut dough can be made and frozen for up to 3 months. Form it into a disk and wrap it in plastic wrap for added protection against freezer burn, and slip the wrapped dough into a ziplock plastic freezer bag. Thaw the dough, still wrapped, in the refrigerator. You can also form and bake the tart shells a day ahead, and store them at room temperature; or you can cool them completely, wrap in aluminum foil, transfer to a ziplcok plastic freezer bag, and freeze for up to 1 month. The filling comes together in minutes, but you can mix it 2 days ahead and store it in the fridge until you’re ready to assemble the tarts. Bring the filling back to room temperature before spooning it into the tart shells.


  • 4.5 ounces whole-wheat pastry flour (1 cup plus 2 Tbsp.)
  • 1/2 cup raw hazelnuts
  • 1/3 cup granulated sugar
  • 1/4 cup unsalted butter, softened
  • 2 tablespoons canola oil
  • 1 tablespoon 1% low-fat milk
  • Baking spray with flour
  • 1/2 cup chocolate-hazelnut spread (such as Nutella)
  • 3 ounces 1/3-less-fat cream cheese
  • 2 tablespoons powdered sugar
  • 1 1/2 tablespoons light cream
  • 1/2 teaspoon vanilla extract
  • 48 [SUB_RECIPE_LINK {Candied Hazelnuts} {150149}]

Nutrition Information

  • calories 278
  • fat 18.5 g
  • satfat 5.5 g
  • monofat 7.9 g
  • polyfat 1.8 g
  • protein 4 g
  • carbohydrate 26 g
  • fiber 2 g
  • cholesterol 18 mg
  • iron 1 mg
  • sodium 48 mg
  • calcium 39 mg
  • sugars 16 g
  • Est. Added Sugars 15 g

How to Make It

  1. Preheat oven to 350°F.

  2. Weigh or lightly spoon flour into a dry measuring cup and spoons; level with a knife. Pulse flour and 1/2 cup raw nuts in a food processor until finely ground. Beat granulated sugar, butter, oil, and milk at medium speed with a heavy-duty stand mixer until well combined, about 90 seconds. With mixer on low speed, slowly add flour mixture; beat until just combined.

  3. Divide dough evenly between 2 (12-cup) miniature muffin pans coated with baking spray or 2 (12-cup) nonstick miniature muffin pans. Press dough into bottoms and up sides of cups. Bake until golden brown, 12 to 15 minutes. Cool on a wire rack 5 minutes. Carefully remove crusts from pans.

  4. Process spread, cream cheese, powdered sugar, cream, and vanilla in a food processor until smooth. Spoon 1 1/2 teaspoons filling into each tart crust. Chill 1 hour. Top each crust with 2 Candied Hazelnuts.