• Toast the hazelnuts

  In an Oven

  Preheat the oven at 160°C/340, place the hazelnuts on a baking tray. roast for about 4 to 6 mins. Take it out. Remove from the baking tray

  Alternatively

  On Stove top

  Toast hazelnuts on medium heat in a pan on stove. Remove and set aside

  Reserve some hazelnuts to garnish the tarts.
• Measure all the ingredients and set aside

Making the Tart Dough

• In a food processor, add all the ingredients (Flour, sugar, cold diced butter, toasted hazelnuts, salt )for making the tart dough, except water. Pulse until the flour mix resembles crumbs.

  Remove from the food processor.

  Transfer the dough mix to a mixing bowl

  Read note on butter in the instructions
• Now add the water spoon by spoon. bring the dough together. it will look like a cracked dough ball. its fine.

  Cling wrap the dough, and store in the refrigerator for about 20 to 30 mins.

  You can make the nutella ganache at this time

  Note: The dough will look crumbly. It is fine.

Preparing the Tart shells for baking

• Remove the dough from the refrigerator
• Place it on a large parchment sheet or silicone mat or even on a clean kitchen counter top.
• Rolling the dough

  Using a rolling pin, roll the dough carefully to about 4 to 5mm or to a maximum of 6mm or ¼ inch.

  Using a cookie cutter that is almost the same size as your mini tart size, cut circles.
• Shaping the Tart

  At this point you will preheat the oven at 170°c/340°F

  Place these tart dough rounds into the mini tart pan.

  Using your finger, shape and flute the edges.

  Do this for all the mini tarts moulds

  Use a fork to make holes. This will prevent the tarts from rising.

Baking the tart

• To bake, place some parchment circles on top of the tarts, place ceramic baking beans or red beans on them

  Place these tarts in the middle rack of the oven. Bake in a preheated oven for about 14 to 16 mins.

  The crust will slightly brown. that is when it is ready to remove from the oven

Making the nutella ganache filling

• In a saucepan, heat cream. When it starts bubbling, add in the nutella and remove from heat

  Using a spatula, mix the cream and nutella.

  Set it aside

  This is your nutella ganache filling

Cooling and Demoulding Tart Shells

• To demould, first of all the tart should be completely baked.

  Cool it completely. Once its cooled, it will lightly pull away from the sides.

  Now very Gently, turn the mould upside down, the tart will unmould itself.

Filling the Tart

• To fill the tart

  Spoon in the ganache into the baked and cooled tarts.

  Top with some toasted and chopped hazelnuts.
• Serve at room temperature.