Irish Liqueur Chocolate Hazelnut Tarts

To make the pastry, pile the flour, hazelnuts, cocoa and a pinch of cardamom on the work surface. Stir in the sugar and a pinch of salt and create a well in the middle. Place the butter around the well, place the egg yolks in the well and add 2-3 tbsp cold water. Chop everything up together to create breadcrumbs, then quickly knead into a smooth dough with your hands. If necessary, add a little more water or flour. Shape into a ball, wrap in cling film and chill for around 30 minutes.

Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease four baking tins (14 cm diameter) with butter. Alternatively place four dessert rings on a piece of baking paper.

Roll out the pastry on a floured work surface approx. 4-5 mm thick and place in the tins. Cut off any excess pastry, cover with baking paper, weigh down with legumes and bake for 15-20 minutes. Remove from the oven, take off the paper and the legumes and leave to cool.

To make the filling, place the cream, vanilla sugar and the Baileys in a pot and bring to the boil.