I have a little confession to make. I’ve become obsessed with Jif Salted Caramel Hazelnut Spread. It’s beyond decadent and I find myself eating it by the spoonful. Needless to say, I had no objections when my Mom suggested we use it to make some Caramel Hazelnut Mousse Tartlets. Holy Cow! Those things were delicious!
This dessert couldn’t be any simpler to make, since we used the ready made mini phyllo shells.
I keep saying “we” but in all honesty, Laura (Mom) gets the credit for this one. All I did really was taste test, take pictures, then eat some more. It was a real team effort.
These tartlets were served during our Mom and Daughter tea party earlier today. I’m going to try and get all of the recipes up over the next couple of days, then we will share the whole shebang. Our little tea party turned out so sweet. I can’t wait for you to see it.
Caramel Hazelnut Mousse Tartlets
ingredients:
50-60 mini phyllo tartlet shells
2 cups heavy whipping cream
1 cup Jif Salted Caramel Hazelnut Spread
3 tablespoons sugar
1 teaspoon cinnamon
50-60 raspberries
directions:
1. Preheat oven to 350 degrees. Bake tartlet shells for 3-5 minutes to crisp them up. Allow to cool. (You could skip this step all together, since the tartlet shells are pre-cooked. But I like crisping them up a bit.)
2. Meanwhile, using a hand mixer, beat the heavy cream, cinnamon, and sugar until soft peaks form.
3. Place the hazelnut spread in a medium bowl. Gently fold in the whipped cream.
4. Using a pastry bag fitted with a star tip, pipe the mousse into phyllo cups. Top each tartlet with a raspberry.
Caramel Hazelnut Mousse Tartlets
Ingredients
- 50-60 mini phyllo tartlet shells
- 2 cups heavy whipping cream
- 1 cup Jif Salted Caramel Hazelnut Spread
- 3 tablespoons sugar
- 1 teaspoon cinnamon
- 50-60 raspberries
Instructions
1. Preheat oven to 350 degrees. Bake tartlet shells for 3-5 minutes to crisp them up. Allow to cool. (You could skip this step all together, since the tartlet shells are pre-cooked. But I like crisping them up a bit.)
2. Meanwhile, using a hand mixer, beat the heavy cream, cinnamon, and sugar until soft peaks form.
3. Place the hazelnut spread in a medium bowl. Gently fold in the whipped cream.
4. Using a pastry bag fitted with a star tip, pipe the mousse into phyllo cups. Top each tartlet with a raspberry.
Enjoy!
Robin Gagnon says
May 3, 2014 at 6:14 PMYummy & bite sized… perfect in my book.
Kelly @ Texas Type A Mom says
May 3, 2014 at 11:32 PMThese look so dainty and delicious! Perfect for a tea party!
Connie Seattle Mom Blogger says
May 4, 2014 at 1:22 AMI LOVE the plate you served them on! New or vintage? Beautiful!
Angela says
May 4, 2014 at 9:35 AMThanks Connie! It’s an old Godinger and Co. piece found at my favorite junk shop.
TerriAnn @ Cookies & Clogs says
May 4, 2014 at 2:17 AMThose are so adorable and I love the raspberry accent. So nice to have mama make those for your elegant tea party 🙂
Singapore Mum Blog says
May 4, 2014 at 6:17 AMCaramel Hazelnut!! super combination!! Yummy!!
Stefani Tolson says
May 4, 2014 at 10:04 AMThose are cute and look delicious! Sweet little treats make me happy!
Elaina- A Time Out for Mommy says
May 4, 2014 at 10:21 AMHow adorable! I bet they are super tasty too!
Crystal says
May 4, 2014 at 10:55 AMThese would be great for a party. So cute. I’m sure they’re delicious, too.
Pure Grace Farms says
May 4, 2014 at 11:43 AMStopping in from Share it Sunday to spread a little love your way. Your Caramel Hazelnut Mousse looks fabulous! Shari… Pure Grace Farms.
Anne says
May 4, 2014 at 1:04 PMThese look delicious, I love tiny little desserts
Anne - Mommy Has to Work says
May 4, 2014 at 1:11 PMThese look great for a tea party! My daughter would love to help make them too!
Jennifer Soltys says
May 4, 2014 at 2:01 PMLooks like bite-sized little pieces of awesome! So yummy and I really want at least 5 of them!!
Ellen Christian says
May 4, 2014 at 6:27 PMHazelnut is my absolute favorite flavor! Oh yum!
Chelle @ oh just stop already says
May 4, 2014 at 7:17 PMOmgosh those are so stinkin’ cute! I just want to gobble them all up.
Nicole Brady says
May 4, 2014 at 7:22 PMThose look delicious. I love hazelnut but have never tried it mixed with caramel… but I have a recent affection for salted caramel so this might just be a winner for me!
HilLesha says
May 4, 2014 at 7:43 PMWhat a delightful recipe, and I love the vintage pieces!
Sandy Cain says
May 4, 2014 at 8:20 PMThese look SO good! I love anything with hazelnut (HAVE to use hazel creamer in my coffee), and the combination here with the caramel sounds wonderful. I love that the phyllo tartlet shells are already made – i know I’d run into trouble making them myself. The only change I’ll make is to use blackberries instead of raspberries (just personal preferance). Thanks for this one, pinned & planned!
Carlee C says
May 4, 2014 at 9:15 PMThese are so pretty. I bet they taste amazing. I am going to have to give these a try.
Beverly says
May 4, 2014 at 9:25 PMThese look so cute yummy and just the right size – for one or two of them. lol!
Bev
melissa says
May 4, 2014 at 9:27 PMThis looks so good! I love anything hazelnut!
Ty says
May 4, 2014 at 9:46 PMOMGosh! These look amazingly delicious!
Kait says
May 4, 2014 at 10:04 PMThese look delish! Perfect for a shower!
Colleen says
May 4, 2014 at 10:28 PMI love hazelnut those are so cute!
Krystle says
May 4, 2014 at 10:42 PMThose look so yummy and regal!
Kathleen B says
May 5, 2014 at 12:33 AMThose look incredible, and I love raspberries. I love that they are perfectly portioned too!
Raijean says
May 5, 2014 at 2:09 AMThose look so good, I’m going to try this on Sunday.
diane says
May 5, 2014 at 8:13 AMThose look heavenly! I could eat a whole bunch of those quite happily!
Kelly Hutchinson says
May 5, 2014 at 10:16 AMI love hazelnut and these are so delicious looking. They are the perfect size if you want a little sweet treat but do not want a lot of calories.
OurFamilyWorld says
May 5, 2014 at 10:36 AMOh my gosh, there is just so much goodness going on in those little tarts! They look so delicious!
April says
May 5, 2014 at 10:49 AMThese look amazing! You are making me hungry!
Penelope Guzman says
May 5, 2014 at 11:49 AMWhat a lovely presentation! They look yummy
Linda Warren says
May 5, 2014 at 12:01 PMThese tarts look sweet, light and delicious. And I love how easy they are to make. I’m enjoying your site and, as a blogger that teamed up with her daughter on our blog, I know how much fun it is to work together baking up all sorts of goodies. Thanks for sharing on Recipe Sharing Monday.
Joanne T Ferguson says
May 6, 2014 at 12:25 AMG’day! These look delicious! Wish i could try now!
Viewed as part of Simple Supper Tuesday #62
Cheers! Joanne
Stephanie says
May 6, 2014 at 7:11 PMThis looks delicious! I would love for you share it on my Tasty Tuesday recipe link up here! Everything gets pinned and I would love to have you!
Cindy @ Hun... What's for Dinner? says
May 6, 2014 at 9:41 PMThese sound delicious and look super cute. Thank you so much for joining us this week, at Simple Supper Tuesday.
Paula @ Frosted Fingers says
May 7, 2014 at 10:48 AMThe salted caramel part sounds amazing! I’m not sure about the hazelnut part, though. :/
Wanda Tracey says
May 7, 2014 at 6:30 PMThese sound totally delicious.I bet you can’t just eat one either.I am going to have to make some.Thanks so much for sharing.
Tammy S says
May 8, 2014 at 10:49 AMWow these are great looking! I love hazelnut. Plus these are so easy to make. Yum!
Rachel Kathyg @ onlinesisterhood says
May 10, 2014 at 10:06 AMYummy! These look just amazing…pinning to try. found at skip the housework linky. Have a great weekend girls:)
Karly says
May 11, 2014 at 7:25 PMWhat a fabulous treat! Thanks for linking up with What’s Cookin’ Wednesday!
Lori Hart says
May 13, 2014 at 10:56 AMCongratulations!! Your recipe has been featured at Tasty Tuesdays 60 on my blog, Lori’s Culinary Creations. Hop on over and grab a feature button and link up your latest culinary creations. Congrats again.
Link-ïƒ http://bit.ly/QExeUB
M.Clark says
July 16, 2014 at 8:59 PMYum! These look delicious and they’re fast and easy to make. I can’t wait to try this =, thank you for sharing this recipe.