Warm Chocolate Hazelnut Truffle Tarts

xTart shells

• 1-1/3 cups (325 mL) all-purpose flour
• 2 tbsp (30 mL) granulated sugar
• 2 tbsp (30 mL) unsweetened cocoa powder
• 1/3 cup (75 mL) cold butter, cubed
• 1/4 cup (50 mL) 35% whipping Cream

Filling

• 1/4 cup (50 mL) finely chopped toasted
• hazelnuts, divided
• 2/3 cup (150 mL) 35% whipping Cream
• 1 egg
• 3 oz (90 g) bittersweet chocolate, chopped
• 1 tsp (5 mL) vanilla

Tart shells

1. In food processor, combine flour, sugar and cocoa; sprinkle with butter cubes. Pulse until fine crumbs. Drizzle in Cream; process until dough clumps together. Squeeze tablespoonfuls (15 mL) of dough into a ball and press into 1-1/4-inch (3 cm) mini muffin or tart pans. Prick dough with a toothpick. Refrigerate for 15 min.
2. Preheat oven to 350°F (180°C). Bake tart shells for 12 to 15 min or until firm. Let cool in pan on a rack until just firm enough to handle; remove from pan.

Filling

1. In a small saucepan, heat Cream over medium heat just until steaming. In a bowl, whisk egg to blend. Gradually whisk in about half of the hot Cream in a thin stream; whisk egg mixture back into pan. Cook over medium heat, whisking constantly, until slightly thickened and just about to boil, about 2 min. Remove from heat; stir in chocolate and vanilla until smooth.
2. Place tart shells on a rimmed baking sheet; sprinkle half of the hazelnuts evenly into shells. Spoon filling into tarts. (Can be covered loosely and refrigerated for up to 1 day).
3. To serve, bake filled tarts in a 350°F (180°C) oven for 5 min or until warmed through. Sprinkle with remaining nuts; serve immediately.