No-Bake Chocolate Hazelnut Tartlets with Whipped Cream

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

These mini no-bake tartlets feature a rich chocolate hazelnut filling nestled in a crisp cookie crust, topped with airy whipped cream and toasted hazelnuts. This French-inspired recipe, ready in about 28 minutes, layers hazelnut spread (e.g. Nutella), cream cheese, softened, powdered sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 220 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 8 min Serves 12 French cuisine 220 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 350°F. Crush 20 chocolate wafer cookies finely and combine with 4 tbsp melted unsalted butter in a bowl. Press mixture evenly into the bottoms and sides of 12 mini tart pans or a muffin tin to form crusts. Bake crusts for 8 minutes until set and fragrant, then cool completely.
  2. Step 2: In a mixing bowl, beat 4 oz softened cream cheese with 1 cup hazelnut spread and 1/4 cup powdered sugar until smooth and creamy.
  3. Step 3: In a separate chilled bowl, whip 1/2 cup heavy whipping cream with 1 tsp vanilla extract to stiff peaks. Gently fold whipped cream into the hazelnut mixture until fully combined.
  4. Step 4: Spoon the filling into the cooled tartlet crusts, smoothing the tops with a spatula. Refrigerate tartlets for at least 1 hour to set.
  5. Step 5: Before serving, garnish each tartlet with a dollop of whipped cream and sprinkle 1/4 cup chopped toasted hazelnuts evenly over the tops for crunch and aroma.

Related recipes