Chocolate Tartlets

Steps

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1. 1
   In a food processor, blend softened butter with powdered sugar, almond milk, and salt until smooth.
   ≈0:21
2. 2
   Add egg, vanilla, flour, and cocoa powder to the mixture and continue blending until the chocolate dough comes together.
   ≈0:28
3. 3
   Divide the dough in half and shape each into a log. Place between a baking mat and parchment paper and roll out to approximately 2 millimeters thick.
   ≈0:43
4. 4
   Freeze the rolled-out dough sheets.
   ≈1:11
5. 5
   Toast the hazelnuts and almonds, then cook the sugar until it reaches a deep caramel color.
   ≈1:34
6. 6
   Allow the caramel to cool, then break it into pieces and set aside.
   ≈2:02
7. 7
   Place the toasted nuts in a food processor, add the caramel pieces, and process until the mixture becomes a smooth paste.
   ≈2:09
8. 8
   Remove the first sheet of dough from the freezer and cut it into strips slightly taller than the tartlet ring. Return to freezer once it has thawed slightly.
   ≈2:25
9. 9
   Cut the second sheet into 8.25-centimeter diameter discs and store in the freezer until needed.
   ≈2:48
10. 10
    Retrieve six dough rounds and six strips from the freezer. Take out strips one at a time as needed and return them to the freezer if they become too soft.
    ≈3:01
11. 11
    Place the dough into tartlet molds, freeze for 20 minutes, trim excess edges, and freeze again until ready to bake.
    ≈3:25
12. 12
    Blind bake the tartlet shells for 30 minutes total: 20 minutes with pie weights, then 10 minutes more without them.
    ≈3:39
13. 13
    Bring heavy cream and honey to a boil. Pour half of the hot liquid over the chocolate and let sit for about one minute before stirring.
    ≈3:49
14. 14
    Stir in the remaining heavy cream, then add the butter.
    ≈4:17
15. 15
    Transfer the ganache to a narrow container and use an immersion blender to mix thoroughly, enhancing the texture.
    ≈4:33
16. 16
    Add approximately one tablespoon of hazelnut praline spread to each baked tartlet shell and fill with ganache.
    ≈4:49
17. 17
    Garnish each tartlet with lightly toasted cocoa nibs.
    ≈5:02