These tarts are simple but sophisticated, packing an intensely rich, but not too sweet, blast of roasted hazelnuts. (Watch video for tips.)

Dough:
1 cup unbleached flour
4 oz (1 stick) unsalted butter, cut into 1-inch cubes
3 oz cream cheese

Filling:
1 cup roasted, skinned hazelnuts
3/4 cup brown sugar
1 egg
1 tsp vanilla extract
1/4 tsp fine sea salt
1 Tbsp melted butter, unsalted

1. In a food processor fitted with a blade attachment, blend butter and cream cheese. Once smooth, add flour and pulse just until the dough comes together in a mass — a few buttery clumps can remain unmixed. Chill for 2 hours or more.

2. Divide the dough into 24 pieces, roll each piece into a ball, and place into the cups of an ungreased mini-muffin tin.* Using your thumbs, press the dough evenly along the bottom and side of each cup to form shells. At this point, either continue or freeze the shells until you’re ready to bake the Tassies.

3. In a food processor fitted with a blade attachment, pulse all filling ingredients briefly, leaving hazelnut pieces of various sizes. Using a small piping bag or spoon, divide the hazelnut mixture equally among the cups, or until each shell is two-thirds full. The filling will puff as it bakes.

4. In a 350-degree oven, bake the Tassies until they are lightly browned and the filling has set, approximately 15 to 20 minutes. Cool for 10 minutes, and then turn out of the muffin tin. (This is easiest while the Tassies are still warm.) For dessert, serve with a dollop of sweetened whipped cream.

* If using a regular muffin tin, only spread the dough halfway up each cup and keep the filling shallow.

Make 2 dozen

Recipe by Elizabeth Beekley, Queen of Tarts, Two Tarts
Photo by Leah Harb