Nut Tartlets with Chocolate Ganache and Fig

If the hazelnuts are raw, dry them in an oven preheated to 180 °C for 8–10 minutes. Remove the skin and grind in a blender into flour together with a small amount of sugar.

Sift the nut flour into a deep bowl, add wheat flour, salt and remaining sugar. Mix well.

Melt the butter, pour it into the flour mixture. Add the egg and knead the dough by hand until smooth and uniform.

Divide the dough in half, form two balls and roll them into discs the size of your baking pan. Place the dough in the pan, cover with plastic wrap and refrigerate for 30 minutes.

Bake the cake layers for about 20 minutes at 180°C until golden brown. Remove the slightly cooled layer from the pan and let it cool completely.

Break the chocolate into pieces and place in a bowl. Heat the cream (do not boil) and pour over the chocolate.

Stirring with a spatula, transform the melting chocolate and cream into a homogeneous smooth mass. Pour the ganache over the cake layers and refrigerate until completely cooled, until the ganache becomes firm and its surface becomes matte.

Wash the figs, pat dry, and remove the tough top part. Cut into quarters.

Arrange the fig slices on a sheet of parchment paper and drizzle with honey. Bake at 180 °C for 5–8 minutes (depending on the ripeness of the fruit) until the figs become soft.

Decorate the finished tartlets with cooled figs.