White Chocolate Hazelnut Tartlets

I’m on a bit of a clean eating frenzy with one of my friends. It’s a little difficult considering I have a child to feed and can’t trim down what I’m eating all that much but It’s still nice to feel leaner, lighter, and healthier.

Sugar is obviously off the menu but I had to share this recipe with you guys. It’s definitely a ‘once in a blue moon’ kind of a recipe, but we are all human and once in a while we like to make something really special for the people we love. For this reason, I made a ‘Dessert‘ category on my website where you can find all of my ‘once in a blue moon’ recipe favorites.

These are perfect for summertime, baby showers, wedding showers, parties, you name it. They’re little, cute, and sooo tasty. They are filled with chocolate hazelnut spread and topped with white chocolate and whipped cream mix. Close the deal with chopped hazelnuts and chocolate shavings.

White Chocolate Hazelnut Tartlets


  • 8 (17 by 13-inch) frozen phyllo pastry sheets, thawed
  • 1/2 cup unsalted butter, melted
  • 6 ounces good-quality white chocolate, chopped
  • 1 1/2 cups heavy whipping cream
  • 1/2 cup hazelnuts, toasted, husked, and finely chopped
  • 1/4 cup chocolate hazelnut spread (recommended: Nutella), optional
  • 1 (3-ounce) bar bittersweet chocolate, grated, for garnish
  • Edible flowers, for garnish


  • Preheat the oven to 375 degrees F.
  • Lay 1 phyllo sheet on a work surface. Brush the phyllo with melted butter. Top with another phyllo sheet. Repeat with more butter and 2 more phyllo sheets. Cut the stacked phyllo sheets into 6 (5-inch) squares. Line each muffin cup with 1 stacked phyllo square, allowing the edges to ruffle and extend above the cup rims. Repeat with the remaining 4 phyllo sheets and melted butter. Bake until the phyllo cups are golden brown, about 9 minutes. Transfer the muffin pan to a cooling rack and cool completely.
  • Meanwhile, stir the white chocolate and 1/4 cup cream in a heavy small saucepan over low heat until the chocolate is melted and smooth. Pour into a large bowl and cool to barely lukewarm. Stir in the hazelnuts. Using an electric mixer, beat the remaining 1 1/4 cups cream in another large bowl to medium-firm peaks. Fold the cream into the white chocolate mixture in 2 batches. Cover and refrigerate until cold, about 1 hour.
  • Spoon 2 teaspoons of the chocolate hazelnut spread into each phyllo cup, if using. Spoon the white chocolate mousse into the cooled phyllo cups, mounding slightly. Arrange the mousse-filled phyllo cups on plates. Sprinkle the bittersweet chocolate over the mousse, or garnish with edible flowers, and serve.
  • Do-Ahead Tip: The unfilled phyllo cups can be made 2 days ahead. Store them in an airtight container at room temperature. The white chocolate mousse can be made up to 8 hours ahead. Keep it refrigerated. The filled phyllo cups can be assembled up to 1 hour ahead. Cover and refrigerate them.
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