Recipe for Chocolate Hazelnut Tartlets

In a food processor, mix all the dry ingredients, then add the softened butter to achieve a sandy texture. Add the egg and vanilla extract. Continue mixing until a ball forms. Roll out the dough between two sheets of parchment paper and place it in the fridge for 20 minutes. Cut out the bases for the tartlets as well as a strip for the edges, then place them in the tartlet molds. Chill again for 30 minutes, then bake for 7 minutes at 180 degrees.

To finish, melt the chocolate with a bit of liquid cream in the microwave. Add the eggs, the liquid cream, then the ground hazelnuts and mix well. Pour the mixture into a piping bag. Once the tartlet bases are baked, pipe the chocolate cream inside. Bake the tartlets again for 6 minutes at 180 degrees.