Method

• To make tart shells, sift flour, cocoa powder and icing sugar together.
• Rub butter into flour mixture with fingertips and form mixture into a well
• Add egg yolks into the center and stir in flour mixture
• Knead mixture until it comes together as a dough.
• Cling-wrap the dough and chill in refrigerator until firm.
• Roll out to 4mm thickness, then cut out circles with a 4” round cutter
• Line tart moulds with pastry circles, then prick pastry bottoms and blind bake at 180^oC/350^oF for 15 minutes
• Remove tart shells from from oven, discard blink baking beans and cool.
• To make chocolate cheese filling, put milk, cream cheese, mascarpone cheese, and butter in a pot and stir over low heat until cheeses melt.
• Remove from heat, stir in eggs and icing sugar, then return pot to stove and continue stirring over low heat until mixture thickens enough to coat the back of a spoon.
• Remove from heat and sieve mixture into a bowl with dark chocolate
• Stir until chocolate is melted, add vanilla extract and stir until mixture is homogenous.
• Cling-wrap the bowl and cool chocolate cheese mixture in an ice-bath.
• When cool, fill piping bag with chocolate cheese mixture and pipe into cooled tart shells.
• Bake in preheated oven at 200^oC/400^oF for 10 min
• Cool slightly and garnish with chopped hazelnuts before serving.