INGREDIENTS

CRUST

• 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

FILLING

• 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

GANACHE

• 200g Anods Dark 55% couverture chocolate, chopped
• 240ml (1 cup) heavy cream

INSTRUCTIONS

CRUST

1. Preheat oven to 175°C
2. 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.
3. 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.
4. 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.

FILLING

1. 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.
2. 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.

GANACHE

1. Place the chopped chocolate in a bowl.
2. 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.
3. 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