Caramel-Hazelnut Mini Tartlets

Name: Caramel-Hazelnut Mini Tartlets
Ingredients: 1 1/2 cups all purpose flour; 2 tablespoons sugar; 1/4 teaspoon salt; 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes; 5 tablespoons (or more) chilled whipping cream; 1 teaspoon vanilla extract; ; 1 cup (about) hazelnuts, toasted, husked (about 5 ounces); 1 1/3 cups (packed) golden brown sugar; 7 tablespoons unsalted butter; 6 tablespoons light corn syrup; 2 tablespoons water; 1/2 teaspoon salt; 6 tablespoons whipping cream; ; 3 ounces bittersweet or semisweet chocolate, chopped

Caramel-Hazelnut Mini Tartlets was pinched from <a href="http://www.bonappetit.com/recipes/2007/10/caramel_hazelnut_mini_tartlets" target="_blank">www.bonappetit.com.</a>

"Leftover caramel will keep for a week in the fridge; rewarm it and serve over ice cream. Silicone mini muffin pans, which make the tartlets really easy to remove, are available at surlatable.com..."

INGREDIENTS

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1 1/2 cups all purpose flour

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2 tablespoons sugar

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1/4 teaspoon salt

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1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes

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5 tablespoons (or more) chilled whipping cream

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1 teaspoon vanilla extract

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1 cup (about) hazelnuts, toasted, husked (about 5 ounces)

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1 1/3 cups (packed) golden brown sugar

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7 tablespoons unsalted butter

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6 tablespoons light corn syrup

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2 tablespoons water

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1/2 teaspoon salt

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6 tablespoons whipping cream

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3 ounces bittersweet or semisweet chocolate, chopped

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