Ingredients for the dough (20 mini pies) 330g all purpose flour 130g powdered sugar Pinch of salt 150g cold butter, cubed 1 medium egg 1 egg yolk 1 tsp vanilla bean paste Hazelnut spread (such as Bonne Maman Noisette) Whisk together flour, salt and sugar. Add eggs and vanilla and combine. Add cold butter and mix until the dough comes together. Wrap and refrigerate for 30 min. Preheat oven to 180C degrees. Roll out dough and cut out tartlet shapes. Press dough into the mold and fill with hazelnut spread. Bake mini tarts for 15 min.