Preheat oven to 350.

In a dry skillet over medium high heat add hazelnuts and cook until the skin starts cracking and the hazelnuts become lightly browned. Remove and cool. Over a plate, take a small handful of hazelnuts and rub your hands together to remove most of the skin and continue with remaining hazelnuts.

In a food processor add hazelnuts and pulse until finely ground. Add remaining ingredients and pulse until mixed together.

Press mixture into an 8-inch tart pan with a removable bottom and use the sides of a measuring cup to press the mixture firmly into the sides of the tart pan and gently press down on the top of the crust to solidify the edges.

Bake for 15 minutes. Remove and allow to cool.

In a small saucepan, heat the cream, salt and honey until it comes to a boil. Remove from heat. Add half of the chocolate and stir until combined. Add remaining chocolate and stir until combined. Add butter and stir to combine.

Pour in tart shell and refrigerate until set, about 2 hours. This tart can be made 2 days ahead, and it can also be frozen.

To serve, remove from the refrigerator 20 minutes before serving.