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1
In a large bowl, sift flour, cocoa powder and salt. Set aside.
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2
Cream butter and powdered sugar in a bowl of a standing mixer until light and fluffy. Reduce the speed to low and beat in the flour mixture until just incorporated.
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3
Gather dough and form a dish. Cover with plastic wrap and refrigerate for about 30 minutes to chill.
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4
Preheat oven to 350F. Grease 12 mini-tart pans a regular-sized muffin pan.
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5
On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut into 5-inch rounds. Line the prepared pans with the dough circles. Use a small kitchen knife to trim the excess and to score the tops of the tartlets.
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6
Place in the refrigerator for about 15 minutes before baking for 10 to 15 minutes or until lightly golden.
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7
Remove from oven and let the tart shells cool a few minutes before inverting and transferring them to a wire rack to cool completely.
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8
To prepare filling, in the bowl of a standing mixer fitted with the whisk attachment, beat the cream until it holds firm peaks.
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9
Fold in Nutella to combine.
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10
Spoon the Nutella mixture into the cooled shortbread tartlet crusts, and place them in the refrigerator to chill for at least an hour.
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11
Sprinkle sea salt flakes on top of the tartlets before serving.
