• Cream the butter and hazelnut paste with the caster sugar until light and fluffy
• Combine the egg yolk and water then gradually beat into the butter mix
• Sift all the dry ingredients together and then fold into the butter mix
• Work the mix until homogenous but don’t over work
• Form into a log, wrap in clingfilm and then chill completely before rolling.
• Once chilled roll out and line buttered individual tart cases. Refrigerate line tart shell and leave to rest an hour. Once rested blind bake with baking beans @ 170oc for 12 minutes then remove baking beans and bake for a further 5 minutes.

Tart mix

• Slowly melt the chocolate and butter in the bowl over a pan of gently simmering water, making sure they do not get too hot.
• Remove the bowl from the pan and stir the chocolate and butter together well with a spatula. Allow to cool slightly but keep warm.
• Put the eggs and egg yolks into a separate bowl and whisk slowly with an electric Mallon whisk
• Add the sugar gradually, a few spoonfuls at a time (this will help aerate the eggs), and continue whisking until the mixture turns pale yellow and holds a ribbon trail when the mixer is lifted.
• Using the spatula, gently fold the melted chocolate and butter into the egg mixture (taking care not to collapse the aerated eggs).

To serve

Fill the cooked pastry shell with your chocolate tart mix and bake for 5 minutes at 185oc. Plate with a generous spoonful of crème fraiche and drizzle of local honey.