2Preheat oven to 350F.
3Place butter, sugar, and salt in the bowl of a stand mixer.
4Add egg and flour, mix until a ball is formed.
5Cover with plastic wrap, refrigerate for 30 minutes to 2 hours.
6Once the dough has rested, roll out and place in a 9 inch pie pan.
7Prick the dough with a fork, and bake for 20 to 25 min.
8Once it has cooled a bit, set aside in the refrigerator.
10Break the chocolate into small pieces in a bowl.
11Boil the cream with the honey.
12Pour 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.
13Pour ganache into the pie crust.
14Let the ganache stiffen first at room temperature, then in refrigerator.
16Prick each hazelnuts with a toothpick.
17Prepare the caramel by heating sugar and water over medium heat.
18Bring to boil, then reduce the heat. Simmer without stirring until the caramel browns.
19Remove saucepan from heat, wait until caramel stops bubbling and is lukewarm before using.
20Dip the hazelnuts in the slightly thickened caramel. If caramel hardens, warm over medium heat.
21Place hazelnuts on a parchment paper to cool.
22Remove the toothpicks, and place hazelnut decoration on the pie.