Creamy Nutella Tartlettes


I went to a surprise 30th anniversary party tonight for my aunt and uncle.  Both of them are originally from here, but they have since moved to Boston.  My cousins planned this whole party at their aunt's house and brought their parents here for their "grandpa's 88th birthday party."  Everybody was asked to bring a dish and I brought a dessert.  When I was trying to find something to bring that would be easy for a crowd (and I was told no cookies or cupcakes, since they were ordered) I came across this recipe from Joelen's Culinary Adventures.  Perfect!  They took no time to put together, required no cooking, and they were adorable.  And who can resist Nutella?  I know I sure can't, I could eat the whole jar with a spoon!  Anyway, these little tarts went like hotcakes!  Everybody LOVED them!  I'm looking forward to when I can make them again, and maybe even try modifying them with other flavors.

1 1/2 cups Nutella (which is just about the whole jar)
2 cups Heavy Whipping Cream (I used a pint, which is 1 cup liquid, 2 cups whipped cream)
3 packages Phyllo Shells (which is 45 shells)
1/2 cup Whole Toasted Hazelnuts

In the bowl of a stand mixer fitted with the whisk attachment, place the cold whipping cream and beat on medium to high heat until stiff peaks are formed.  In another bowl, place the Nutella and gently fold in the whipped cream until fully incorporated.  Transfer the Nutella cream into a pastry bag and carefully pipe it into each of the phyllo cups.  Garnish each cup with a whole toasted hazelnut and serve.