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CRÉME FRAICHE: 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: Preheat the oven to 350˚f. Place hazelnuts, eggs, brown sugar, butter, honey, vanilla and salt in a large bowl and mix until well combined. Pour the batter into the tart shell. Bake for 30 to 40 minutes, until set. Allow to cool to room temperature.
GANACHE: Place chocolate in a stainless steel bowl.
Place cream in a small saucepan on medium heat and bring to a simmer. Pour hot cream over chocolate and stir well until chocolate is dissolved and smooth.
To Assemble The Tart: Pour ganache over cooled tart and spread evenly overtop 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.