1. COMBINE the flours, sugar, nuts, baking powder and butter in a food processor and process just until the mixture resembles breadcrumbs. Add the egg and process briefly to combine. Turn onto a lightly floured surface and gently knead to form soft dough. Roll out pastry between 2 sheets of baking paper to a 4-5mm thickness. Chill for 10 minutes until slightly firm. Cut 12 x 7- 8 cm rounds with a fluted cutter and press into 12 round bottom patty pans. Use a fork to prick the base well and bake in a hot oven 200°C for 5 minutes or until lightly golden.
2. PLACE the sugar in a saucepan and cook over a medium high heat, without stirring, for 2 minutes or until sugar begins to melt. Continue cooking, stirring occasionally for 2-3 minutes or until deep golden. Remove from heat and carefully add cream. Stir to dissolve the caramel then add chocolate and salt and continue stirring until melted. Allow to cool then whisk in the extra egg.
3. SPOON or pour the chocolate filling into prepared bases and bake in a moderately slow oven 150°C for 25 minutes or until almost set. Allow to cool in pans before removing. Store in an airtight container, refrigerated, until required.
4. TOP each tartlet with the extra hazelnuts. Combine the extra sugar and water in a saucepan and cook over a medium high heat, stirring occasionally until the sugar has dissolved. Increase the heat and boil, without stirring until the mixture is golden. Remove from heat and carefully use a spoon to drizzle the tartlets with toffee. Allow toffee to set. Serve immediately.
NOTE: The toffee for the filling looks great but is very hot, so take care and do not touch it. It will harden as you add the cream but upon stirring will melt and combine smoothly. If yours doesn’t completely melt, return to the heat and gently warm, stirring to combine. Proceed with the recipe by adding the chocolate etc off the heat.
TIP: To clean toffee saucepans, add plenty of water and simmer until any remaining toffee has dissolved.