Hazelnut Crème Brûlée Tartlets Recipe

Let me introduce you to Hazelnut Crème Brûlée Tartlets, a dessert that marries the best of both worlds: delicate, nutty crusts and that unforgettable burnt-sugar “crack” of classic crème brûlée. Each tartlet features a golden hazelnut base filled with ultra-silky vanilla custard, all crowned with a glassy, caramelized top. Whether you’re planning a special dinner party, holiday celebration, or just want to treat yourself to something truly extraordinary, Hazelnut Crème Brûlée Tartlets will absolutely steal the show at first glance — and with every dreamy bite.

Ingredients You’ll Need

Gathering your ingredients for Hazelnut Crème Brûlée Tartlets is refreshingly straightforward. Each component plays a key role: the hazelnuts infuse the crust with warmth, vanilla brightens the custard, while a shower of sugar ensures that signature, smacking crunch atop every tartlet.

• Ground hazelnuts: Rich, toasty flavor and buttery texture make the crust uniquely delicious.
• Graham cracker crumbs: Offer a crisp, slightly sweet crunch that pairs beautifully with hazelnuts.
• Melted butter: Binds the crust ingredients together for structure and moisture.
• Pinch of salt: Just a whisper of salt perks up all the sweet, nutty notes.
• Egg yolks: Bring rich color and help create that velvety custard center.
• Heavy cream: Delivers luscious, creamy texture in every bite.
• Granulated sugar: Sweetens and balances the custard, and later, forms the iconic brûlée top.
• Vanilla extract: Rounds out the custard with deep aromatic warmth.
• Extra sugar (for brûlée): Gets torched into a crackly glass of caramel — don’t skip it!
• Crushed hazelnuts (optional garnish): Add color, elegance, and a hint of crunch when sprinkled on top.

How to Make Hazelnut Crème Brûlée Tartlets

Step 1: Make the Hazelnut Crust

Set your oven to 350°F (175°C) to preheat while you get cracking on the crust. Combine the ground hazelnuts, graham cracker crumbs, melted butter, and that pinch of salt in a mixing bowl. Stir everything together until it feels like damp sand, then press this mixture into your mini tartlet pans, making sure to compact it up the sides for sturdy, crispy shells.

Step 2: Bake and Cool the Crust

Pop your filled tartlet pans onto a baking sheet and bake for 8 to 10 minutes. Watch for a lightly golden hue and an irresistible nutty aroma drifting through your kitchen. Let the crusts cool completely — patience now means tidy, stable tartlets later.

Step 3: Whisk Up the Custard Filling

While your crusts cool, whisk together the egg yolks, heavy cream, granulated sugar, and vanilla extract in a medium bowl. Whisk just until smooth and creamy; you want everything melded, but not airy. This guarantees a dense, luxurious custard for your Hazelnut Crème Brûlée Tartlets.

Step 4: Fill and Bake the Tartlets

Reduce the oven temperature to 300°F (150°C). Carefully pour the custard into each cooled tartlet shell, filling almost to the top. Bake for 25 to 30 minutes, just until the custard firms around the edges but still gently jiggles in the center. Cool them completely — and don’t rush this step, as it helps prevent weepy custard.

Step 5: Caramelize the Sugar Topping

Once the tartlets are fully cool, get ready for the most satisfying part! Sprinkle a layer of granulated sugar over each custard, then use a kitchen torch to melt the sugar until it bubbles, turns golden, and forms a glassy, crackling lid. (No torch? A very hot broiler works in a pinch — just watch closely.)

Step 6: Garnish and Serve

When the sugar topping cools and hardens, finish each tartlet with a shower of crushed hazelnuts if you’d like. Chill for at least an hour before serving for that perfect, creamy-meets-crunchy bite that defines Hazelnut Crème Brûlée Tartlets.

How to Serve Hazelnut Crème Brûlée Tartlets

Garnishes

A flurry of crushed toasted hazelnuts lends nutty depth and a pretty look, but you can also top with edible flowers, shards of dark chocolate, or a sprinkling of powdered sugar to make each tartlet feel festive and personal.

Side Dishes

These Hazelnut Crème Brûlée Tartlets are the star of any dessert spread. Pair them with a simple dollop of whipped cream, a scoop of vanilla or coffee ice cream, or serve alongside fresh raspberries or poached pears to cut the richness with a note of freshness.

Creative Ways to Present

For a show-stopping finale, serve each tartlet on a pretty plate with a drizzle of hazelnut liqueur, or nestle them in individual ramekins set atop a swirl of chocolate sauce. Small mint sprigs or candied orange peel make lovely final touches for special occasions.

Make Ahead and Storage

Storing Leftovers

Hazelnut Crème Brûlée Tartlets can be covered and refrigerated for up to three days. Store them uncovered during the first hour to keep the caramelized tops crispy, then loosely cover with foil or plastic wrap — this helps maintain both their texture and flavor.

Freezing

While best enjoyed fresh, you can freeze the baked and cooled tartlets (before brûléeing the tops). Wrap tightly in plastic wrap and freeze for up to one month; thaw overnight in the refrigerator and sugar-torch just before serving for that freshly made finish.

Reheating

Reheating is rarely needed since these tartlets are best eaten chilled, but if you want to take the chill off, let them sit at room temperature for 15 to 20 minutes. Avoid microwaving, as it can soften the crust and ruin the crackly brûlée top.

FAQs

Can I make Hazelnut Crème Brûlée Tartlets without a blowtorch?

Absolutely! If you don’t have a blowtorch, you can use your oven’s broiler. Place the sugared tartlets under a preheated broiler for a minute or two — keep a close eye so the sugar caramelizes but doesn’t burn.

Can I use a different nut for the crust?

Yes! Almonds or pecans work beautifully as a swap for hazelnuts. Just be sure to toast them first for maximum flavor, and consider a tiny splash of almond extract in the custard for a fun twist.

Why is my custard runny?

If your custard is runny, chances are it was either underbaked or not cooled long enough. Bake until the sides are set and the center gently jiggles, then let cool completely — this ensures it firms up for that signature creme texture.

How far in advance can I make these tartlets?

Hazelnut Crème Brûlée Tartlets can be made one to two days ahead. Brûlée the tops and add garnishes just before serving to keep the sugar crisp and picture-perfect.

Can I make a large tart instead of individual tartlets?

Certainly! Simply press the crust into a larger tart pan and adjust baking time as needed for both crust and filling. The same rich flavor and shatter-top magic, but served family-style.

Final Thoughts

If you’re searching for a dessert that feels just a little bit magical, Hazelnut Crème Brûlée Tartlets are it. I hope you give them a try — they’re guaranteed to bring a sparkle to any occasion and are just as fun to make as they are to eat. Happy baking!