Nutella Tartlets

• FOR THE SHORTBREAD CRUST:
• 2 cups All-purpose Flour
• 4 Tablespoons Unsalted Butter, Cut Into Little Cubes
• 1 Large Egg, Lightly Beaten
• 2 Tablespoons Sugar
• 1 Tablespoon Chilled Heavy Cream
• 1 teaspoon Salt
• FOR THE NUTELLA GANACHE:
• 1 cup Nutella
• 4 ounces, weight Good Quality Chocolate
• 1/2 cups Heavy Cream
• Chopped Hazelnuts, However Many To Decorate The Tops

1. For the crust:
2. Preheat oven to 300 F.
3. In a food processor, combine the flour, butter, egg, sugar, heavy cream and salt and pulse until the dough gathers into big clumps. Put the dough on a clean work surface that is lightly floured and gather it together. Using a rolling pin, roll the dough until it is around 1/4 of an inch thick.
4. You can use whatever size tart pans you like, piccolo, medio or grande (2x2-inch mini tartlet pans, medium 5 inch pans or a large 8x8-inch pan). Press the tart pans into the dough, using the edge of the tart pans to cut the dough, then firmly press dough into the pan.
5. Put the pans into the oven on 300 F and cook for 6 minutes. They will not be completely done, but you will be baking them again when filled with the Nutella. Now prepare your Nutella ganache.
6. Put the Nutella and chocolate in a small mixing bowl.
7. Bring the heavy cream to a simmer in a saucepan. Pour the hot cream over the Nutella and chocolate and mix until silky and smooth.
8. Now get the par-baked tart/tartlet crusts and carefully spoon the Nutella mixture into the crust. Put the pans back in the oven on 300 F and bake for another 6 minutes. Take them out of the oven and add some chopped hazelnuts to top of the tarts. Boun appetito!

shortbread, allpurpose, unsalted butter, egg, sugar, salt, nutella, nutella, chocolate, heavy cream, hazelnuts

Taken from tastykitchen.com/recipes/desserts/nutella-tartlets/ (may not work)