Chocolate Ganache Tart with Caramelized Hazelnuts

Directions

1. Pie Crust:
2. Preheat oven to 350F.
3. Place butter, sugar, and salt in the bowl of a stand mixer.
4. Add egg and flour, mix until a ball is formed.
5. Cover with plastic wrap, refrigerate for 30 minutes to 2 hours.
6. Once the dough has rested, roll out and place in a 9 inch pie pan.
7. Prick the dough with a fork, and bake for 20 to 25 min.
8. Once it has cooled a bit, set aside in the refrigerator.
9. Chocolate Ganache:
10. Break the chocolate into small pieces in a bowl.
11. Boil the cream with the honey.
12. Pour cream mixture over the chocolate. Carefully mix using a spatula, be careful not to create air bubbles as you mix. Finally, add butter. The ganache must be perfectly smooth.
13. Pour ganache into the pie crust.
14. Let the ganache stiffen first at room temperature, then in refrigerator.
15. Caramelized Hazelnuts:
16. Prick each hazelnuts with a toothpick.
17. Prepare the caramel by heating sugar and water over medium heat.
18. Bring to boil, then reduce the heat. Simmer without stirring until the caramel browns.
19. Remove saucepan from heat, wait until caramel stops bubbling and is lukewarm before using.
20. Dip the hazelnuts in the slightly thickened caramel. If caramel hardens, warm over medium heat.
21. Place hazelnuts on a parchment paper to cool.
22. Remove the toothpicks, and place hazelnut decoration on the pie.