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1
Butter 30 metal mini muffin cups.
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2
Blend flour, sugar, and salt in processor. Add butter and blend, using on/off turns, until mixture resembles coarse crumbs.
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3
Add 5 tablespoons cream and vanilla and blend, using on/off turns, just until mixture begins to clump together, adding more cream by teaspoonfuls if dough is dry.
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4
Press 2 teaspoonfuls dough evenly onto bottom and up sides of each prepared mini muffin cup. Pierce tart crusts all over with fork. Freeze crusts 30 minutes before baking.
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5
Preheat oven to 350u00b0F
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6
Bake frozen crusts until golden and baked through, about 25 minutes.
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7
Transfer to rack and cool crusts in muffin cups 10 minutes. Carefully loosen crusts from muffin cups. Transfer crusts to rimmed baking sheet and cool completely.
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8
Place 2 to 3 hazelnuts (or equivalent of chopped hazelnuts) in each crust.
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9
For caramel filling:
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10
Combine brown sugar, butter, corn syrup, 2 tablespoons water, and salt in heavy medium saucepan. Stir over medium heat until sugar dissolves.
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11
Bring mixture to boil, then boil 2 minutes without stirring (mixture will bubble up and thicken slightly).
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12
Remove pan from heat.
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13
Add cream (mixture will bubble vigorously); stir until smooth.
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14
Pour caramel into 2-cup measuring cup; cool 10 minutes. Spoon caramel over hazelnuts in crusts, filling crusts almost to top. Refrigerate until caramel begins to firm up slightly, about 1 hour.
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15
Stir chocolate in top of double boiler set over simmering water until melted and smooth. Drizzle melted chocolate over top of tartlets. Chill until chocolate is set, about 30 minutes.
