Hazelnut Tartelettes

For the crust:

In a bowl, mix flour, sugar and salt. Add butter, slightly softened and cut into cubes and grind the mixture with your hands until it turns to crumbs. Add beaten yolks and knead until it forms a soft dough. Leave the dough in the refrigerator for about 20 minutes. Then roll it on a baking sheet to a circle with the same diameter as the size of the tart pan. If you use small tart pans, cut the crust with a glass to smaller circles, so as to fit the pans. The thickness of the crust is about 5mm.

Transfer the crust to the pre-oiled pans. Make a few holes with a fork, place baking paper on the top of each pan and fill it with beans to prevent the dough from rising. Bake for 10-12 minutes in a preheated to 190ºF oven. When done, remove the beans and baking sheet, and transfer the tart crust to another baking tin to cool down.

For the filling:

Pour the sugar into the water and let simmer. Add the coffee and leave to boil until thickened. When done, leave it to cool down.
Cream butter with the brown sugar and incorporate the eggs and vanilla. Add the mixture to the coffee sugar syrup. Mix well. Arrange hazelnuts over the tart crusts and pour a little bit of the mixture over the nuts.

Bake for 15–20 minutes in a preheated to 160ºF oven.