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

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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.

Tried this recipe?Let us know how it was!

Enjoy!