- 120g (41/4oz) cold diced slightly salted butter
- 250g (9oz) plain (all-purpose) flour plus a little extra for rolling
- 80g (3oz) finely chopped toasted hazelnuts
- 2–4 tablespoons cold water
- 300g (101/2oz) dark (bittersweet) chocolate, finely chopped or in chocolate chips
- 190ml (63/4fl oz) double (heavy) cream
- 40ml (11/2fl oz) honey
- Fresh violas
- Edible gold leaf (optional)
- In a food processor blitz together the butter and flour until they resemble breadcrumbs. You can also do this in a bowl and rub the flour and butter with the tips of your fingers.
- Add the hazelnuts and mix, and then slowly add the water until the dough forms.
- Sprinkle the surface with flour and roll out the pastry to 2–3mm (1/16–1/8in) thick.
- Cut it into six pieces and gently press the pastry into the tart cases. Press a rolling pin over the top of the case to neatly trim off the excess pastry. If it breaks do not worry, just patch it up with pastry and press it into the tin with your fingers.
- Line the tarts with parchment and fill with baking beans.
- Bake for 10–15 minutes at 190˚C (375˚F) then remove the tarts from the oven and take out the baking beans. Then continue to bake for a further 10–15 minutes until golden brown.
- To make the ganache, roughly chop the chocolate and place in a bowl. Heat the cream until just boiling and then pour over the chocolate. Mix until the chocolate has fully melted and then stir in the honey. Leave to cool, but don't allow it to set.
- Pour the ganache into the tart cases and chill for 20–30 minutes until the ganache is set.
- Decorate with violas and gold leaf just before serving. Use a sharp knife to cut small pieces of the gold leaf and don’t try to pick them up with your fingers, but use the tip of your knife to transfer them to the top of the tartlet.
Recipe extracted from: BOTANICAL BAKING: Contemporary baking and cake decorating with edible flowers and herbs by Juliet Sear. Published by SewandSo. RRP £16.99/€19. Photography by Jason Jenkins.
You can make the pastry cases in advance and store them in an airtight container or bag for three days, then fill them with the ganache when ready to serve. They will also keep frozen for up to a month before or after baking. Dress with flowers (if using fresh) when ready to serve.