Warm Chocolate Hazelnut Truffle Tarts

Tart Shells

: 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.

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

: 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 extract until smooth.

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).

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.