Chocolate Tartlets

Preheat oven to 350ºF/180ºC. Blind-bake tart shells for 20 mins with the pie weights and 10 more mins without. Let cool. Baked tart shells can be stored at room temp for up to 4 5 days or frozen for weeks.

Praliné spread can be found online. Nutella can also be used instead. Toast nuts for 15 mins or so and cool. Meanwhile, turn sugar into a dark caramel and spread it over a baking mat to cool off. Once hardened, break caramel sheet into pieces. In the food processor, turn nuts into meal and pour (while running) the caramel. Add a pinch of salt and vanilla is desired. Stop the food processor a couple of times to rest and scraps sides of the bowl. Indeed, it may take 5 minutes + before mixture turns into paste. Add a drizzle of hazelnut oil or neutral oil to ease it if necessary. Keep praliné almost indefinitely in a seal container at room temp or refrigerated. Stir it up prior to use as the fat may raise to the surface.

Make ganache when ready to fill up tartlets. Bring heavy cream and honey to a boil. Pour half of the hot cream into the chopped chocolate (if using disks, no need to chop). Let sit a min or so and stir it up with a rubber spatula. When the mixture turns smooth and glossy, do likewise with the remaining cream. Add butter and mix using an immersion blender keeping the nozzle down to prevent bubbles to form. Keep ganache at room temp.