Chocolate Tartlets with Hazelnut Pieces

Prepare the shortcrust pastry: Mix the butter with the flour and sugar, then incorporate the egg and milk. Knead the dough to form a smooth and homogeneous ball. Refrigerate for 30 minutes. Preheat the oven to 180 °C.

Roll out the dough, cut out 8 circles the size of small tartlet molds. Line each mold with the shortcrust pastry disks. Prick the bottom with a fork, cover with parchment paper, and fill with dried beans. Bake for 10 to 15 minutes.

Chop the dark chocolate. Bring the cream to a simmer, then pour it over the chocolate. Mix until smooth. Gently fold in the butter, the egg yolks, and half of the hazelnuts. Remove the tartlet bases from the oven (keep it on).

Finally, remove the paper and the dry beans. Pour in the chocolate filling, sprinkle with the remaining hazelnuts, and bake again. Turn off the oven immediately and let it cook for 30 minutes in the turned-off oven. Place the tartlets in the refrigerator for 1 hour. Take the tartlets out 20 minutes beforehand, and decorate them with caramelized hazelnuts and edible glitter.