These days I enjoy preparing and especially, inventing new desserts to present during the holidays, and today these Christmas tarts came out. Easy to prepare, so you can try without any problem.
Delicious, rich in chocolate cream, but always without butter. A guilty pleasure hard to resist.
The traditional Sicilian chocolate cream, and the stone-ground type 2 flour, made in Italy, both from Dispensa della Casalinga, my trusted company.
I also use integral moscovado sugar, the very dark one with a slight licorice aftertaste. Unfortunately, we know that traditional sugar, being highly refined, is harmful to our health.
If you’re looking for other Christmas dessert recipes, I recommend the Christmas Star and the Christmas Pyramid
- Difficulty: Medium
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 1 2/3 cups type 2 flour
- 3 1/2 tbsp cold water
- 1/3 cup seed oil
- 1/3 cup brown sugar
- 1 egg
- 1/2 teaspoon baking powder
- 1 package chocolate cream
- to taste sugar stars
- to taste grated coconut
- to taste honey
Tools for preparing the Christmas tarts
- 1 Bowl
- 1 Spatula
- 1 Rolling pin
- 1 Board
- 1 Scissors
- 1 Brush
- 1 Cutter
- 1 Plastic wrap
- 4 Tart molds tart cutter
Steps
We start with preparing the pastry, mixing and kneading the ingredients until forming a dough. Wrap it in plastic wrap and let it rest for 30 minutes in the fridge.
After the resting time, flour the board and roll out the dough with the rolling pin until you get a sheet with a thickness of about 0.6 inches.
With a round cutter of 4 inches, create 4 circles. Flour the 4 tart molds and place the pastry circles as shown in the picture.
Incorporate the hazelnut cream and bake at 355°F for 20 minutes.
At the end of the cooking time, using a brush, brush the edges of the tarts with honey and add grated coconut (on the edges) and the sugar stars on top of the hazelnut cream.
Serve and enjoy
Notes
The tarts can be stored in a cool, dry place for 2 days
The tarts can be stored in a cool, dry place for 2 days
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