Frozen Coffee Hazelnut Tarts Ww Recipes

CHOCOLATE-HAZELNUT TART

Steps:

• Preheat the oven to 325 degrees F.
• In a large bowl, mix together the sugar and the flour. Add the eggs, hazelnuts, chocolate chips, corn syrup, butter, vanilla, and salt. Stir well. Pour the mixture into the pie crust. Bake for 1 hour.
• Cool the tart for at least 30 minutes before serving.

WHITE CHOCOLATE HAZELNUT TARTLETS

Steps:

• 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.

CHERRY HAZELNUT TART

Steps:

• Preheat oven to 425°F.
• Unfold the ready to use pie crust on a lightly floured surface.
• With fluted pastry wheel, cut 12 stripes, 3/4-inch wide.
• Reserve 2 strips for other uses.
• Unfold second pie crust and fit into a 9-inch tart pan with removable bottom; trim rim.
• Mix pie-filling, lemon zest and cinnamon and spread on the crust.
• Sprinkle with chopped nuts.
• Evenly arrange 5 strips across the top in a parallel fashion with 1 inch space in between.
• Lay second layer of strips in an angle over the first layer to form lattice look.
• Mix egg and water, brush on lattice, sprinkle with sugar.
• Bake at 425°F until crust is browned and the filling is bubbly, about 20 minutes.
• Let cool on rack for 15 minutes.
• Remove pan side.
• Great with heaps of lightly sugared whipped cream.

FROZEN COFFEE HAZELNUT TARTS (WW)

Steps:

• Put frozen yogurt, hazelnuts and liqueur in food processor and pulse 4-5 times until blended.
• Spoon 1/2 cup yogurt mixture into each crust; drizzle each with 1 teaspoon fudge topping.
• Freeze until firm (at least 3 -4 hours).