Recipe

Crème Fraîche

Step 1: Combine buttermilk and cream in a clean 1-pint jar or container with a tight-fitting lid. Cover and allow to sit at room temperature overnight or for up to 2 days. Check the crème fraîche after 24 hours — it should have the consistency of yogurt. If it is not quite thick enough, allow to sit another 24 hours. Will keep refrigerated in an airtight container for up to 1 week.

Hazelnut Tart

Step 1: Preheat the oven to 350°F.

Step 2: Place hazelnuts, eggs, brown sugar, butter, honey, vanilla and salt in a large bowl and mix until well combined.

Step 3: Pour the batter into the tart shell.

Step 4: Bake for 30-40 minutes, or until set. Allow to cool to room temperature.

Ganache

Step 1: Place chocolate in a stainless steel bowl.

Step 2: Place cream in a small saucepan on medium heat and bring to a simmer.

Step 3: Pour hot cream over chocolate and stir well until chocolate is dissolved and smooth.

Assembling The Tart

Step 1: Pour ganache over cooled tart and spread evenly over top with a metal spatula. Refrigerate for at least 1 hour to set the ganache. To serve, cut the tart into 12 wedges and place on individual plates. Serve with a dollop of crème fraîche.

Reprinted with permission from John Bishop, Dawne Gourley and Dennis Green’s Fresh: Seasonal Recipes Made With Local Foods (2007 Douglas & McIntyre).