In a large bowl beat butter and confectioners sugar and beat on low just to combine.

Split vanilla bean, scrape out seeds and add to sugar/butter mixture. Add ground almonds and salt and beat on low until ingredients are combine and smooth.

With a wooden spoon beat in egg.

Sift in flour and add ground hazelnuts and stir with wooden spoon just until combined.

Turn out onto a lightly floured surface, flatten into disk and wrap in plastic wrap.

Chill for 30 to 60 minutes.

Whisk sugar, orange juice, egg yolks and while egg in a metal bowl.

Place bowl over pot of simmering water and gently whisk the mixture until thickened, about 15 to 20 minutes. You can step away now and again, and just whisk gently.

When the curd has thickened remove from heat and strain into a bowl, and whisk in butter until it is completely melted.

Chill curd until set, approximately 2 hours

Beat whipping cream on high just until it starts to thicken.

Add sugar and melted chocolate and continue whipping until thick.

Preheat oven to 350 degrees.

Remove tart dough from fridge. Using 4 inch fluted tart shells with removable bottoms, roll dough and cut to fit. Place dough into tart pan and trim top edges if necessary. Place tart shells on a baking sheet and dock each with a fork.

Bake for 15 minutes and remove from oven to cool.

Spoon filling into each prepared tart shell and smooth with an off set spatula.

Fill a piping bag with chocolate whipped cream fitted with a large plain tip and pipe a mound of whipped cream into the centre of each tart.

Garnish as desired.