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1
Pie Crust:
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2
Preheat oven to 350F.
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3
Place butter, sugar, and salt in the bowl of a stand mixer.
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4
Add egg and flour, mix until a ball is formed.
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5
Cover with plastic wrap, refrigerate for 30 minutes to 2 hours.
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6
Once the dough has rested, roll out and place in a 9 inch pie pan.
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7
Prick the dough with a fork, and bake for 20 to 25 min.
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8
Once it has cooled a bit, set aside in the refrigerator.
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9
Chocolate Ganache:
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10
Break the chocolate into small pieces in a bowl.
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11
Boil the cream with the honey.
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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.
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13
Pour ganache into the pie crust.
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14
Let the ganache stiffen first at room temperature, then in refrigerator.
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15
Caramelized Hazelnuts:
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16
Prick each hazelnuts with a toothpick.
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17
Prepare the caramel by heating sugar and water over medium heat.
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18
Bring to boil, then reduce the heat. Simmer without stirring until the caramel browns.
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19
Remove saucepan from heat, wait until caramel stops bubbling and is lukewarm before using.
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20
Dip the hazelnuts in the slightly thickened caramel. If caramel hardens, warm over medium heat.
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21
Place hazelnuts on a parchment paper to cool.
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22
Remove the toothpicks, and place hazelnut decoration on the pie.
