- 25g toasted hazelnuts
- 180 g (1 1/4 cup) all purpose flour
- 1 tbsp. light muscovado sugar
- pinch of salt
- 150 g (about 1 1/4 stick) salted butter
- 45g (1/4 cup) light brown muscovado sugar
- 100g (1 scant stick) salted butter
- 2 tbsp. liquid honey
- 2 tbsp. heavy cream
- 75g toasted hazelnuts, coarsely chopped
- 200g Anods Dark 55% couverture chocolate, chopped
- 240ml (1 cup) heavy cream
- Preheat oven to 175°C
- Spread 100 g hazelnuts in a single layer on a baking sheet and toast until fragrant and lightly browned, about 8-12 minutes. Let cool. Put the toasted nuts in a clean kitchen towel and rub to remove as much of the skins as possible.
- Put the nuts in a blender along with the flour, sugar and salt. Mix until nuts are finely ground. Pour mixture into a bowl. Melt the butter and stir into the dry mixture until just incorporated and a dough forms.
- Using your hands, press the dough into the tartlet pans, smoothing the edges with your fingertips. Prick the bottoms of the dough and transfer the pans to a baking sheet. Bake for 15 minutes. Let cool while you prepare the filling.
- Mix sugar, butter, honey and cream in a saucepan. Stir together and let come to a boil. Let simmer for a minute, then stir in the 75 g of chopped hazelnuts. Divide the mixture between the tartlet shells.
- Bake on the lower rack of the oven at 175°C (350°F) for 18-20 minutes or until filling is golden brown and bubbling. Let cool completely.
- Place the chopped chocolate in a bowl.
- Pour the cream into a saucepan and place it over medium high heat until cream is very hot but not boiling. Pour the cream over the chocolate – make sure all the chocolate is covered with cream, if not, press chocolate down with a spoon. Let stand for 30 seconds, then stir with a spoon until chocolate is melted and ganache is completely smooth. Make sure to stir carefully, or you’ll get lots of air bubbles in your ganache. Let cool to room temperature.
- Pour the ganache into the tartlet shells. Let stand until set, about 1-2 hours in room temperature (refrigerator will be a bit faster). If you want a shiny surface on the chocolate, use a torch to very carefully toast the chocolate. Sprinkle with sea salt flakes.
Credit to our friend Chamali