Method

Combine flour, hazelnuts and salt in a bowl and rub in butter with fingertips until mixture resembles breadcrumbs. Lightly beat 2 eggs and mix into flour to form a dough. Knead lightly until smooth, roll into a ball, flatten slightly, wrap in plastic wrap and refrigerate for 30 minutes. Roll out pastry on a lightly floured surface to 2mm thickness and use to line 24 x 6cm fluted tins (or patty tins). Pastry may tear during this process but can be easily pressed back together. Prick pastry with a fork and bake at 200°C for 15 minutes until a light golden colour. Reserve 1/3 of the blue cheese for garnish and mash the rest in a mixing bowl with a fork. Mix in cream, remaining lightly beaten eggs and spring onions. Spoon into pastry shells and bake at 180°C for 15 minutes until golden brown and puffed. Remove from tins and serve garnished with reserved blue cheese and chervil or parsley sprigs.