Chocolate hazelnut tarts - Breathe Magazine Australia

Ingredients

• 1/2 quantity short sweet pastry (see below & right), rested
• A little plain flour, to dust
• 60 g hazelnuts
• Thick cream, to serve (optional)
• 125 ml pure cream
• 1 teaspoon vanilla bean paste
• 180 g dark chocolate (45–55 percent cocoa solids), roughly chopped
• 2 tablespoons caster sugar
• 100 g sour cream
• 1 egg, lightly beaten
• Pinch of fine sea salt
• 200 g unsalted butter, softened
• 40 g icing sugar mixture
• 350 g plain flour
• 1/4 teaspoon fine sea salt