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1
In a medium bowl (or the bowl of a food processor) blend flour, sugar, salt and butter with a pastry blender. Add egg yolk and vanilla a little at a time and stir with a fork. Add water 1 tablespoon at a time and stir.
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2
Gather dough into a ball, flatten it into a disk and wrap in wax paper. Refrigerate for at least 1 hour.
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3
Preheat oven to 350 F.
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4
On a floured cutting board, roll dough to 1/4 inch thickness with a floured rolling pin. Use a cup to cut out circles (the size of your tartlet or muffin pan), and place into greased tartlet pans or a muffin pan.
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5
Press dough against sides and bottom of the pan, and poke holes in the bottom with a fork. Bake pastry for 20-25 minutes, then remove from oven and gently press any bubbles down with a spoon.
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6
Reduce heat to 325 F.
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7
Heat milk and cream in a small saucepan on low-medium heat. Do not boil it. But when the sides of the pan begin to bubble, add granulated sugar, salt and chocolate and stir until all of the chocolate is melted. Remove from heat and stir in egg and hazelnuts.
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8
Spoon filling into the pastries all the way to the top and sprinkle a few hazelnut pieces on top. Bake for 10-12 minutes. If they begin to crack/bubble, quickly remove them from oven. Do not overbake.
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9
Use a butter knife to gently remove them from pan and place them on a cooling rack. Cool before serving and garnish with powdered sugar.
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10
I used a combination of chocolate tart recipes from Mrs. Fields' Cookie Book and Tyler Florence from the Food Network and tweaked them to create these delicious tartletts.
