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Mix the flour, ground hazelnuts, sugar, and salt. Add the cold butter cubes and egg yolk. Knead everything into a smooth dough. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preheat the oven to 170°C (fan). Roll out the dough to 3-4 mm thickness, cut out circles, and place them in muffin tins.
Mix the egg, ground hazelnuts, sugar, and melted butter. Stir in vanilla extrakt and cream.
Spoon the filling into the tartlet shells and sprinkle with hazelnuts. Bake for 15-20 minutes at 170°C (fan), until the dough is golden brown and the filling is set but creamy.