Mix the butter with the icing sugar, ground hazelnuts and eggs. Lastly, add the flour and cocoa powder. Roll the dough out between two sheets of greaseproof paper to 2 mm thick. Line 12 cm x 3.5 cm moulds. Bake in the oven at 150°C for 16 minutes
AZÉLIA NAMELAKA CREAM
Boil the milk. Then, add the gelatin mass. Incorporate the milk chocolate and cream. Blend. Leave to cool in the refrigerator at 3°C for 12 hours.
Hydrate the gelatine with the water. Boil the milk. Add the gelatin mass. Pour onto the melted chocolate and the hazelnut paste. Add the cold cream and blend. Leave to cool in the refrigerator for 12 hours.
Caramelise the sugar. Then, add the glucose, boiling cream, butter and salt. Leave to cool.
Fill the tart shells with namelaka cream, top with salted butter caramel and hazelnut cream. Freeze. Melt cocoa butter and dark chocolate and spray on pie.