2 tbsp buttermilk
1-3/4 cups whipping cream
1-1/2 cups chopped hazelnuts
3/4 cup brown sugar
1/2 cup melted butter
1/2 cup liquid honey
1 tsp vanilla extract
3/4 tsp salt
1 partially baked 10" tart shell
4 oz. dark chocolate, chopped
6 tbsp whipping cream
Step 1: Combine buttermilk and cream in a clean 1-pint jar or container with a tight-fitting lid. Cover and allow to sit at room temperature overnight or for up to 2 days. Check the crème fraîche after 24 hours — it should have the consistency of yogurt. If it is not quite thick enough, allow to sit another 24 hours. Will keep refrigerated in an airtight container for up to 1 week.
Step 1: Preheat the oven to 350°F.
Step 2: Place hazelnuts, eggs, brown sugar, butter, honey, vanilla and salt in a large bowl and mix until well combined.
Step 3: Pour the batter into the tart shell.
Step 4: Bake for 30-40 minutes, or until set. Allow to cool to room temperature.
Step 1: Place chocolate in a stainless steel bowl.
Step 2: Place cream in a small saucepan on medium heat and bring to a simmer.
Step 3: Pour hot cream over chocolate and stir well until chocolate is dissolved and smooth.
Assembling The Tart
Step 1: Pour ganache over cooled tart and spread evenly over top with a metal spatula. Refrigerate for at least 1 hour to set the ganache. To serve, cut the tart into 12 wedges and place on individual plates. Serve with a dollop of crème fraîche.
Reprinted with permission from John Bishop, Dawne Gourley and Dennis Green's Fresh: Seasonal Recipes Made With Local Foods (2007 Douglas & McIntyre).