Portion size
 24

Ingredients

• 1/2 cup (125 mL) butter, softened
• 4 oz (113 g) cream cheese, softened
• 1-1/4 cups (300 mL) all-purpose flour
• 1/2 cup (125 mL) finely chopped hazelnuts

Ganache Filling:

• 4 oz (113 g) semisweet chocolate or bittersweet chocolate, chopped
• 1/2 cup (125 mL) whipping cream
• 2 tsp (10 mL) hazelnut liqueur, (optional)
• 12 whole hazelnuts, (approx)

Instructions

1. In large bowl, beat butter with cheese. Stir in flour and hazelnuts until combined. Place 1 tbsp (15 mL) into each greased mini-muffin cup. Press evenly over bottom and side of each cup. Freeze for 1 hour or until solid. (Make-ahead: Wrap in heavy-duty foil and freeze for up to 2 weeks.) Bake in centre of 325°F (160°C) oven for 30 minutes or until golden. Let cool in pan on rack.
2. Ganache Filling: Meanwhile, place chocolate in bowl. In small saucepan, bring cream, and liqueur (if using) to boil; pour over chocolate and whisk until smooth. Pour into shells.
3. Cut each hazelnut in half; place in centre of each tart. Let stand for about 30 minutes or until ganache is firm. (Make-ahead: Refrigerate in airtight container for up to 5 days.)