Recipe

Dreamy Raspberry Hazelnut Tartlet Recipe

	Fluffy24 / All my dishes 1 year, 4 months ago Delicious cheesy mousse like dessert. Prep:15m Servings:12	Fluffy24
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Ingredients

Athens mini phyllo shells

1 cup heavy cream

¼ cup confectioner’s sugar

¼ cup ricotta cheese

¾ cup mascarpone cheese

2/3 cup chocolate-hazelnut spread (recommended: Nutella) at room temperature

Raspberry sauce:

2 cups frozen raspberries

4 tablespoons confectioner’s sugar

Directions

Blend the raspberries and confectioner’s sugar in a small saucepan and cook till raspberries on cooked down. Cool slightly and put in a food processor till smooth. Strain the raspberries to remove seeds. Transfer to a small bowl and set aside.

Blend the ricotta, mascarpone and Nutella until smooth and creamy.

Whip the heavy cream and confectioner’s sugar to soft peaks. Stir a spoonful into the mascarpone, and then fold in the remaining hazelnut mixture.

Place a thin layer of raspberry sauce on the bottom of each shell.

Place the hazelnut mixture in a pastry bag with a large star tip and pipe the mixture on top of the raspberry sauce. Drizzle with raspberry sauce and top with a fresh raspberry and serve.

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