Heat the oven to 180°C, 160°C fan, gas 4.
Put the flour, Hazelnut Chocolate Spread, butter, and icing sugar into a food processor and pulse the mixture until it resembles breadcrumbs. Add the egg and pulse again until the dough begins to come together. Add 1-2 tbsp of water if needed.
Tip the pastry onto the work surface and gently press into a disc. Roll the pastry out thinly between two sheets of baking paper. Use to line 6 x 9-10cm, loose-bottomed tartlet tins. Freeze the lined tins for 30 mins.
Meanwhile, make the ganache. Put the Hazelnut Chocolate Spread and butter in a bowl. Heat the cream until almost boiling and pour into the bowl. Stir until everything has melted and is smooth. Leave to cool.
Bake the frozen pastry cases for 12-15 mins or until cooked through. Leave to cool (see Cook’s tip).
Spoon the ganache into the tartlet cases and chill to set.
Meanwhile, melt the plain chocolate and spread thinly over a sheet of baking paper. Leave until almost set then, using the tartlet bases as a guide, cut out 6 chocolate rounds. Stamp small heart shapes from the centre. Chill in the fridge to set completely.
To finish, sprinkle the ganache with praline. Top with the chocolate rounds and dust with cocoa powder. Keep chilled and serve within 1 day.
For an extra chocolatey layer, spoon a generous teaspoon of Hazelnut Chocolate Spread into the hot pastry cases when they come out of the oven. Smooth the warmed spread over the base and then leave to cool and set before adding the ganache.
