1) Preheat the oven at 180Â °. For the tartlet, chopped the hazelnuts and, separately, the ladyfingers with the chocolate until a powder is obtained. Melt the butter and let it cool. Mounted the eggs with the sugar until the mixture is frothy. With a whip, unite to the eggs very delicately the chopped hazelnuts, the ladyfingers with the chocolate and finally the cold butter.
2) Transfer the mixture in buttered and floured single-portion molds, bake and cook the patties for 30 minutes.
3) For the eggnog, mounted egg yolks with sugar, add the beer and cook in a bain-marie over low heat, beating with a whisk until the mixture is frothy. Serve the patties with eggnog.