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
About a MomIngredients
- 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!
These look great for a tea party! My daughter would love to help make them too!
Looks like bite-sized little pieces of awesome! So yummy and I really want at least 5 of them!!
Hazelnut is my absolute favorite flavor! Oh yum!
Omgosh those are so stinkin’ cute! I just want to gobble them all up.
Those 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!
What a delightful recipe, and I love the vintage pieces!
These 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!
These are so pretty. I bet they taste amazing. I am going to have to give these a try.
These look so cute yummy and just the right size – for one or two of them. lol!
Bev
This looks so good! I love anything hazelnut!