You will need an 8″ tart tin
Pastry:
6 oz. Flour
3 oz. butter
3 tbs. water
1 Egg
Filling:
8 oz. Honey
4 oz. Brown sugar
2 Eggs
1 tsp Vanilla Essence
4 oz. Unsalted Butter(melted)
4 oz. Hazelnuts

First make the pastry either by rubbing the butter into the flour by hand or in a food processor.
Add the water to bind.
Let this pastry rest for 30 mts. then use it to line an 8″ tart tin (be sure to allow a generous overlap to allow for shrinkage).
Line with tinfoil and something to weigh it down and bake it blind in a moderate oven (Gas 6, 200 C, 400 F) for 10 to 15 mts until it is firm.
Take off the foil, paint the inside with a beaten egg and put back in the oven for 5 mts to cook (this forms a barrier between the pastry and the filling and keeps the pastry crisp).
Put the hazelnuts on a baking tray and put into the hot oven for about 5 mts. (you can do this while you are baking the pastry blind).
Take them out of the oven and while still hot tip them on to a tea towel and rub them in this to remove as much of the skin as possible. Then pick these out of the towel (any remaining skin is alright ) and either crush in a pestle or chop roughly in a food processor.
Dont make them too fine, you want nice chunky pieces.
Beat the two eggs with the brown sugar until it becomes light and fluffy.
While still beating add in the honey (this is much easier to weigh if you warm the jar before using) then the vanilla, and the melted butter.
Scatter the hazelnuts on the base of the pastry shell, spoon over the filling mix and cook at Gas 4, 175 C, 350 F. for 35 to 40 mts. until just set.
Serve warm with whipped cream or Creme Brulee.