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For chocolate-honey Ganache
165g whipping cream
20g honey
90g dark chocolate 70%
20g butter

For the pastry
210g flour
125g soft butter
85g icing sugar
25g ground almonds
1 pinch of salt
1 egg


For chocolate-honey Ganache
In a small sauce pan, bring cream and honey to boil. Place the chocolate in a bowl, and pour in the hot cream in 3 times and whisk until thoroughly combined. Incorporate butter and reserve in the fridge.

For the pastry
Cut the butter into small cubes and place in a bowl, add the sugar and incorporate. Pour in the ground almonds and salt, mix well. Add the egg yolks and then the flour. Mix well but be careful not to overwork the pastry. Wrap in cling film and rest in the fridge for at least 2 hours.
Preheat the oven to 170°C

Grease the inside of the tartlets moulds with soft butter and dust with plain flour.
In a floured surface roll the pastry to 3mm thick and cut into tart pan size circles.
Transfer the pastry to the tart case and trim the edges. Prick the bases with a fork. Transfer to the oven and bake for at least 15 minutes until golden brown. Once cooled, line the pastry shells with the ganache and let them rest in the fridge. Serve with berries, and chopped almonds or chocolate shavings.