A crunchy, Spiced chocolate crust is topped with caramel and nuts. It’s an elegant dessert that is even better the second day. We offered many recipes like this one when I was the food editor at Bon Appétit magazine, and I was determined to come up with a gluten-free version.
Prepare the dough as directed, shaping it in the pans and refrigerating it.
Preheat the oven to 350°F (180°C). Bake the crusts until they start to look dry, 10-12 minutes. Transfer the tartlet pans to a wire rack. If the crusts are puffed in places and/or if the sides have slid down, using a small rubber spatula, gently press on the dough to re-form the shell. Let the crusts cool completely, then place on a baking sheet.
In a saucepan over low heat, cook the butter, brown sugar, and honey, stirring constantly until the sugar dissolves and the mixture is no longer grainy. Raise the heat to high and continue to stir until the mixture comes to a boil. Boil without stirring until large bubbles form, about 1 minute. Remove from the heat. Stir in the almonds, hazelnuts, walnuts, and cream. Immediately pour into the crusts, dividing the filling evenly.
Bake until the filling bubbles, 12-15 minutes. Transfer to a wire rack to cool for about 30 minutes, then carefully remove the pan sides and let the tartlets cool completely. Serve at room temperature.