In food processor, pulse flour, salt and 1 tablespoon sugar to combine. Add 7 tablespoons butter; pulse 8 times. Add 3 tablespoons cold water and pulse until dough looks moist and holds together but hasn't formed a ball. Do not overprocess. Wrap dough and chill 1 hour. Roll out dough and fit into 9-1/2" tart pan with removable bottom. Freeze 20 minutes. Line tart shell with foil, fill with dried beans or pie weights; prick shell thoroughly with fork. Bake in 350 oven for 15 minutes or until dried and golden. Cool completely. With pastry brush, paint bottom of tart pan with thin layer of melted chocolate. Allow to set. Set remaining chocolate aside. In saucepan, melt 4 tablespoons butter. Add remaining sugar, cream and honey. Bring to boil; stir to dissolve sugar. Boil 2 minutes. Stir in hazelnuts. Pour nut mixture into tart shell. Bake at 350 for 30 minutes, or until golden brown. Cool on rack. Remelt reserved chocolate. Dip fork or tip of teaspoon into chocolate and drip free-form design on top of cooled tart.

Industry and The Hazelnut Marketing Board