Toasted hazelnuts – 75 grams. (You need to chop it coarsely)
Light brown muscovado sugar – 45 grams.
Heavy cream – 2 tablespoons.
Salted butter - 100 grams. (You can use one scant stick)
Liquid honey - 2 tablespoons.
Semi-sweet chocolate – 200 grams. (It needs to be chopped)
Heavy cream - 240 ml.
Flaky sea salt – For sprinkling purposes.
Oven needs to be preheated to 350 Degrees Fahrenheit.
Hazelnuts (100 grams) should be spread on a baking sheet (single layer) and toasted for around 8 to 12 minutes. (You can stop when it turns lightly browned and fragrant)
After allowing it to cool, the toasted nuts must be placed in kitchen towel and rubbed for removing maximum skins.
The nuts have to be placed in a blender and salt, sugar and flour need to be added. Then, they needed to finely ground before pouring the mixture into a bowl.
The butter has to be melted and stirred into the dry mixture. (You have to make sure that dough is formed)
The dough needs to be pressed into the tartlet pans with your hands and your fingertips must be used for smoothing the edges.
The dough’s bottom should be pricked and the pans have to be transferred to a baking sheet.
They should be baked for 15 minutes.
Allow to cool while getting engaged in the process of preparing the filling.
Cream, honey, butter and sugar should be mixed in a saucepan.
After stirring properly, the pan should be allowed to a boil.
After simmering for 60 seconds, 75 grams chopped hazelnuts must be stirred in and the mixture has to be divided between the tartlet shells.
It should be baked on the lower rack of the oven at 350 Degrees Fahrenheit for 18 to 20 minutes. (You have to ensure that filling starts bubbling and turns golden).
Allow it to cool.
The chopped chocolate has to be placed in a bowl.
The cream must be poured into a saucepan and placed it over medium-high heat.
When the cream becomes hot (take care not to boil), it should be poured over the chocolate. (You need to check whether the cream covers chocolate and if it doesn’t, chocolate must be pressed down using a spoon)
After letting stand for half a minute, a spoon should be used for sitting so that chocolate is melted and Ganache has become smooth. (You have stir in a cautious way and there should bot be any air bubbles).
Allow to cool to room temperature.
Ganache has to be poured into the tartlet shells.Keep it there for 1 to 2 hours in room temperature.If you are interested in getting a shiny chocolate surface, a torch can be used for toasting the chocolate.Sea salt flakes should be sprinkled.