Tart Shell

1. Combine flour, almond meal, sugar and salt in food processor
2. Add butter and process until a fine breadcrumb texture
3. Add beaten egg slowly until the dough comes together
4. Roll and reserve in freezer for 15 minutes
5. Fit into mould and reserve moulds in freezer for 30 minutes (I used Silikomart 80mm tart rings)
6. Trim the edges of the shells
7. Dock the base and bake at 170°C for 15 minutes

Salted Caramel

1. In a small saucepan or microwave heat up the thickened cream until steaming
2. Place the sugar in a pan over medium heat and cook until golden brown
3. Add the cream and mix until completely combined (be careful as it will splatter)
4. Remove from heat and add the butter
5. Transfer to another bowl to cool
6. Add a pinch of salt to taste

Chocolate and Hazelnut Ganache

1. Heat the cream up until steaming and pour over the chopped chocolate
2. Leave for 5 minutes and stir to combine
3. Add the butter and Nutella and continue to mix until smooth

Assembly

1. Place 6-7g of roasted hazelnuts in the base of each tart shell
2. Distribute the caramel evenly between each of the tarts
3. Set in the fridge for 30 minutes to firm up
4. Distribute the chocolate ganache between the tarts
5. Decorate with remaining roasted hazelnuts and flakey salt