Ingredients
2 1/2 cups wheat flour
2/3 cup butter cold, cut in small pieces
1/2 cup hazelnut powder
1 egg
1/2 cup sugar
2 teaspoons vanilla sugar
5 tablespoons honey
7 tablespoons butter
5/8 cup sugar
2 1/8 cups flaked almonds
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In a bowl, mix the ingredients for the dough with your fingertips. Place the 2/3 of the dough in a pie mold or mini molds, and flatten with the palm of your hand for a large pie, and with fingers for mini pies. This is not a dough to spread with a rolling pin, it will break up. Cool for 1 hour. Preheat oven to 200 degrees Celsius. In a saucepan heat the honey, add the butter and sugar, and then the sliced almonds. Cook for 5 minutes, stirring. Pour over the dough. Bake 20 minutes for a large pie, and 15 minutes for the mini pies. Watch carefully so the pie doesn't brown too much (it would be a little too caramelized then). Cool. Melt the chocolate, brush the top of the pie with chocolate, and let harden for an hour. This is a mini dessert tart, very similar to a Florentin, and very pleasant to serve with coffee.
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse