Dough (you will need approximately 1/3 of the below dough. You can freeze the rest for later)
250gms– 2 cups flour
125gms– 1 cup sugar
125gms– 1.1 stick softened unsalted butter
1egg
1pinchof salt
Filling
5or 6 tbsp Nutella
Roasted hazelnuts to decorate
Instructions
Dough
Put the flour, sugar, butter, egg and salt in the bowl of an electric mixer fitted with a paddle attachment and knead until crumbly. Then quickly knead it by hand until obtaining a smooth dough.
Wrap it with some cling wrap and put it in the fridge for 30 minutes.
Take it out of the fridge, place it on a sheet of baking paper and roll it into a 1 cm – 0.4 inch thick sheet.
Cut 2 circles of approximately the same size as your tart tins and put the dough in the greased tins. Press it down well and make sure you have dough at the sides as well.
Prick the dough with a fork. Cover with some baking paper and fill them with beans or rice so that it will not puff up while baking.
Cook them in a pre-heated oven at 180°C – 355°F for about 30 minutes, or until golden brown and cooked through.
Discard the beans and let the tarts cool down completely before un-moulding and filling them.
Filling
Fill the tarts with Nutella, decorate them with the toasted hazelnuts and serve.