For the short pastry, cut the vanilla bean in half and scrape out the pulp. Quickly knead the ingredients together and rest in the refrigerator for at least 20 minutes. Roll out the dough to a thickness of 5 mm and cut out 16 bases with a diameter of about 7 cm. Bake the 8 bases on a baking tray lined with baking parchment in a heated oven at 180 °C for about 15 minutes with circulating air. Cool the pastry completely after baking. Leftover dough can be made into butter crumbles.
For the butter crumble, cut the vanilla bean in half and scrape out the pulp. Quickly knead the ingredients together and let rest in the refrigerator for at least 20 min.
Mix the egg yolks with the whipped cream. Spread the remaining unbaked bases with egg yolk cream, then press the butter crumble on top until smooth. Bake these butter crumble bottoms also on a baking tray lined with baking paper in a heated oven at 180 °C for about 15 minutes with circulating air. Cool the bottoms completely.
To assemble the hazelnut tartlets, stir the apricot jam until smooth and spread through a sieve, brush the bases without crumble with apricot jam and place crumble bases on top.
Tip: The hazelnut tarts only taste really moist after a storage time of at least 6 days. The pastry has to “pull through”.
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