For the hazelnut tart crust:

150g (~2/3c) butter, softened

100g (~1/2c) powdered sugar

60g (~1/2c) ground hazelnuts

1 egg

a pinch of salt

250g (~2c) flour

For the chocolate filling: 

375g (~1 1/2c) half & half

225g (~1 1/2c) dark chocolate

90g (~1/2c) milk chocolate

15g (~2tsp) honey

Hazelnut Crust: 

1. Beat the softened butter in a mixing bowl or stand mixer until creamy.

2. Add the powdered sugar and ground hazelnuts and mix to combine.

3. Add the egg and salt and mix until smooth.

4. Add the flour a little bit at a time and mix briefly, then wrap the dough in cellophane and place in the refrigerator for at least an hour.

5. Take the dough out of the fridge and roll it out on a floured work surface. Roll your dough onto your rolling pin and unravel it over your perforated tart mold.

6. Press the dough against the edges of the tart mold with your finger to form a right angle and slightly raise the edges with your thumb and forefinger.

7. Let your dough rest in the refrigerator again for at least an hour ideally overnight.

8. Bake your crust in a preheated oven at 325°F for 20-25 minutes until golden brown.

Chocolate Filling: 

1. Bring the cream and honey to a low boil in a saucepan.

2. Meanwhile, crush your chocolate and place into a large mixing bowl.

3. When the mixture comes to boil, remove from heat and pour some of it over your chocolate and whisk to combine and melt the chocolate. Repeat this until you've used up the entire milk mixture, mixing well each time. When you're done, your chocolate mixture should form into a thick ganache-like texture. 

4. Pour the chocolate into your baked tart crust and place in the fridge for at least 1 hour.

5. When your tart has completely cooled, decorate with chocolate eggs and serve!