Weigh or lightly spoon flour into a dry measuring cup and spoons; level with a knife. Pulse flour and 1/2 cup raw nuts in a food processor until finely ground. Beat granulated sugar, butter, oil, and milk at medium speed with a heavy-duty stand mixer until well combined, about 90 seconds. With mixer on low speed, slowly add flour mixture; beat until just combined.
Divide dough evenly between 2 (12-cup) miniature muffin pans coated with baking spray or 2 (12-cup) nonstick miniature muffin pans. Press dough into bottoms and up sides of cups. Bake until golden brown, 12 to 15 minutes. Cool on a wire rack 5 minutes. Carefully remove crusts from pans.
Process spread, cream cheese, powdered sugar, cream, and vanilla in a food processor until smooth. Spoon 1 1/2 teaspoons filling into each tart crust. Chill 1 hour. Top each crust with 2 Candied Hazelnuts.
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