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For the chocolate pastry: In the bowl of your kenwood add the flour, cocoa and butter and mix until sandy. Add the water and mix until just combined. Roll out and line your tart shells.
For the Hazelnut Frangipane: Combine all of the ingredients into the bowl of your mixer and mix until a smooth paste. Fill the pastry shells ⅓ of the way full.
Bake at 180C for 15-20 minutes. Cool
For the praline paste: Place the sugar in a saucepan over medium heat and stir until a deep caramel. Pour over the hazelnuts and allow to set before blending into a smooth paste. Top the frangipane layer with the praline followed by some extra chopped hazelnuts
For the whipped ganache: Heat the cream to a simmer and pour over the dark chocolate before adding in the bloomed gelatine. Set overnight before whipping to stiff peaks. Pipe over the tart