- 3 tablespoons butter, melted
- 1/2 cup C&H® Granulated Sugar plus 1 tablespoon
- 1/2 tablespoon ground cinnamon
- 4 cups all-purpose flour
- 2 teaspoons salt
- 1 3/4 cups shortening
- 1/2 cup water
- 1 egg
- 1 tablespoon white vinegar
- 1 1/2 pounds fresh, ripened strawberries
- 1 cup heavy whipping cream, cold
- 1/3 cup C&H® Confectioners Sugar
Chocolate Hazelnut Spread
- 1 cup hazelnuts
- 1 1/2 tablespoons canola oil
- 3 tablespoons C&H® Confectioners Sugar
- 1 tablespoon C&H® Golden Brown Sugar
- 1 1/2 tablespoons Dutch process cocoa
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup milk chocolate chips, melted
Combine 1/2 cup sugar and cinnamon in a small bowl until well blended together; set aside.
In a large bowl, combine 1 tablespoon sugar, flour and salt. Using a pastry blender, cut in shortening.
In a small bowl, beat together water, egg and vinegar. Drizzle over the flour/sugar mixture. Quickly blend until all of the ingredients are moistened.
Divide dough in half, forming balls; wrap in plastic wrap and chill 15 minutes.
Preheat oven to 400°F. Prepare taco shell baker or foil form.
Remove dough and roll out to 1/4 inch thick. With a knife or pizza cutter, cut out a 5-inch circle. Brush with melted butter and sprinkle cinnamon sugar on top. Allow topping to set for one minute. Place dough circles on a baking sheet; keep refrigerated until all circles are ready to bake. This will keep the dough firm.
Lightly spray taco shell baker or foil form with baking spray. Place the dough circle, plain side down, onto taco shell baker or foil form.
Bake 8 to 10 minutes. Allow shells to cool before removing from the form. Use immediately or store in an airtight container until ready to be used. Use within 3 to 4 days. The taco shells are fragile, so handle them carefully.
Wash, hull and dice strawberries into medium-sized pieces. Refrigerate until ready to use.
In a well-chilled mixing bowl, combine the cream and sugar. Beat on medium-high speed until soft peaks form. Cover the bowl and refrigerate until ready to use.
Chocolate Hazelnut Spread
Preheat oven to 400°F. Prepare rimmed baking sheet lined with parchment paper.
Roast nuts 8 to 10 minutes on prepared baking sheet. Remove from oven; cool 10 minutes. To easily peel hazelnuts, place the nuts onto a clean cloth towel, gathering the top of the towel around the nuts to create a small bundle. Holding the top of the towel with one hand, massage the bundle with the other hand. Carefully open the towel, remove peeled hazelnuts and add them to a food processor. Repeat if needed.
Grind the nuts on high until they form a paste, approximately 1 to 2 minutes. Add oil, sugars, cocoa, vanilla and salt. Process until creamy. Add melted chocolate and blend. Be sure to scrape down the sides of the processor after each addition.
Pour chocolate hazelnut spread into an airtight container or jar until ready to use. Store in cool dry place for up to 3 weeks. Makes 1 1/4 cups spread.
To assemble Dessert Tacos, drizzle 2 to 3 tablespoons of chocolate hazelnut spread inside of the taco shell. Top with 1/3 cup diced strawberries. Top berries with whipped cream. Garnish with additional sliced berries.
A taco baker can be flipped over and used as a holder for the taco shells. If you do not have a taco shell baker, use foil to make your own. Begin by balling up an approximately 12-inch length of heavy-duty foil. Then mold it into a crescent shape with a wide bottom for stability and a narrow top to form the crescent crease, which becomes the bottom of the taco.
Chocolate Hazelnut spread can also be made by substituting the hazelnuts with 1 cup of toasted almonds and the canola oil with 1 1/2 tablespoons of hazelnut oil. Almonds do not need to be peeled.