For the filling: ✩ 50g (2oz) dark chocolate, broken up ✩ 25g (1oz) butter ✩ 50g (2oz) Nutella hazelnut spread ✩ 2 tbsp plain flour ✩ 1 egg, separated ✩ 25g (1oz) caster sugar
1 Roll the pastry out and cut out 9 8cm (3in) circles. Use to line 9 holes of a 12-hole patty tin. Allow to rest in the fridge while you make the filling. Preheat the oven to 180ºC/R5. 2 To make the filling, melt the chocolate and butter over a pan of gently simmering water. Allow to cool a little before beating in the Nutella, flour and egg yolk. Whisk the egg white until just firm and then whisk in the sugar a little at a time. 3 Carefully fold the egg white mixture into the chocolate mixture and then spoon into the pastry cases. Scatter a third with the hazelnuts and bake for 15 minutes until firm but a little moist in the middle. Cool on a wire rack. To serve, dust with icing sugar.
Tip Cut out little stars with any
leftover pastry. Bake for about 5 minutes, cool and then dust with icing sugar before placing on top of the tarts to decorate