Chocolate, Quince And Hazelnut Tartlets

• 3/4 cup flour
• 1/4 cup unsweetened cocoa powder
• 1/4 cup powdered sugar
• 6 tbsp (3/4 stick) cold unsalted butter, chopped
• 1 None egg yolk
• 5 oz semi-sweet chocolate, coarsely chopped
• 1/3 cup light cream
• 3 tbsp unsalted butter
• 4 oz quince paste
• 1/4 cup hazelnuts, toasted and coarsely chopped

1. For the pastry, process sifted flour, cocoa powder, powdered sugar and butter in food processor until crumbly. Add egg yolk and enough iced water (about 1 tbsp) until ingredients just come together when processed. Knead dough on floured surface until smooth. Wrap in plastic wrap and refrigerate 30 mins.
2. Grease two 12-cup mini muffin pans with butter. (Capacity of each cup is 1 1/2 tbsp.) Roll rounded teaspoons of pastry into balls; press into bottom and side of each cup. Prick pastry all over with fork. Refrigerate 30 mins.
3. Preheat the oven to 350u0b0F. Bake tart crusts for 10 mins.
4. Meanwhile, stir chocolate, cream and butter in small heatproof bowl over small saucepan of simmering water until smooth. Cool 15 mins.
5. Soften quince paste in microwave on MEDIUM (75%) for about 20 seconds.
6. Divide quince paste among each tart crust. Top with half of the nuts. Top with chocolate mixture, then remaining nuts. Refrigerate 1 hour.

flour, cocoa, powdered sugar, cold unsalted butter, egg yolk, semisweet chocolate, light cream, butter, quince paste, hazelnuts

Taken from recipes-plus.com/api/v2.0/recipes/32540 (may not work)