Step 1: Prepare the Chocolate Ganache:
In a double boiler, melt chopped dark chocolate with cooking cream. Stir until smooth.
Add salted butter, mix well, and set aside to cool.

Step 2: Make the Hazelnut Praline:
Heat granulated sugar and water in a saucepan over medium heat. Let the sugar caramelize to an amber color without stirring.
Pour the caramel over toasted hazelnuts on a silicone mat and let it cool and harden.
Break the cooled praline into shards and grind into a smooth, runny paste.

Step 3: Assemble the Tart:
Fill the baked kataifi tart halfway with chocolate ganache.
Add the hazelnut praline to fill the remaining half.

Step 4: Garnish:
Top with half-cut toasted hazelnuts.

Enjoy this decadent tart with layers of smooth chocolate ganache and rich hazelnut praline!