Chocolate tartlets with praline spread and ganache

In the food processor, smooth the butter with the powdered sugar, almond meal and salt.

Add the egg, vanilla, flour and cocoa powder and process to a chocolate crust dough.

Shape half the pastry into a log and roll it between a baking mat and parchment paper into a thin rectangle 2 millimetres thick; freeze. Repeat with the rest.

Toast the hazelnuts and almonds; meanwhile cook sugar into caramel. When set and cool, break the caramel into pieces.

Process the toasted nuts, adding the caramel, and run for quite a while until it turns into a paste.

Cut one frozen pastry sheet into strips slightly taller than the tart ring; refreeze. Cut the other sheet into 8 centimetre (3 1/4 inch) discs; keep all cuts frozen.

Line six tart rings with a frozen disc and a strip each, taking strips from the freezer one at a time and refreezing any that go too soft.

Freeze the shells 20 minutes, trim off excess pastry, and freeze again until ready to bake.

Blind bake 30 minutes: 20 minutes with pie weights and 10 minutes more without.

Bring the heavy cream and honey to a boil; pour half over the chocolate, wait about a minute, and stir until incorporated.

Add the remaining cream, stir, add the butter, and blend in a narrow container with an immersion blender to emulsify.

Put about a tablespoon of hazelnut spread in each tartlet, fill with ganache, and garnish with a little lightly toasted cocoa nibs.