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1
To make the tart shells:
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2
Combine the flour, nuts, and sugar in a mixing bowl.
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3
Using a fork, cut in the butter to just blend.
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4
Stir in the egg yolks, mixing with the fork just until the dough comes together.
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5
If necessary, add ice water, a few drops at a time.
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6
Form the dough into a ball and wrap in plastic film.
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7
Refrigerate for 1 hour, or until thoroughly chilled.
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8
When ready to roll out, lightly flour a clean, flat work surface.
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9
Preheat the oven to 350F.
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10
Lightly butter six 4-inch round fluted tart pans with a removable bottom.
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11
Remove the dough from the refrigerator and unwrap it.
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12
Place it on the lightly floured surface and, using a rolling pin, roll out to a circle about 1/8 inch thick.
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13
Using a plain or fluted 5-inch round cutter, cut 6 dough circles.
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14
Working with one at a time, fit a pastry round into each tart shell, pressing it into the bottom and sides.
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15
Work carefully, as the dough is a bit fragile.
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16
If it breaks, just push it together with your fingertips.
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17
Even the edge of the pastry with the rim of the pan.
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18
Place the tart shells on a baking sheet and bake for about 10 minutes, or until lightly browned.
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19
Remove from the oven and place on wire racks to cool until ready to fill.
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20
To make the chocolate filling:
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21
Place the chocolate and grated orange zest in a heatproof mixing bowl.
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22
Set aside.
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23
Combine the cream and honey in a medium heavy-bottomed saucepan over medium heat.
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24
Heat just until bubbles form around the edge of the pan.
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25
Immediately remove from the heat and pour half of the mixture over the chocolate.
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26
Let stand for 30 seconds and then whisk to blend.
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27
Add the remaining hot cream and again let stand for 30 seconds.
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28
Then beat until smooth.
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29
Add the butter and beat to blend.
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30
Pour an equal portion of the chocolate mixture into each tart shell, carefully smoothing the top with an offset spatula.
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31
Transfer to the refrigerator and let chill for at least 1 1/2 hours or up to 6 hours before serving.
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32
Serve chilled, garnished with candied orange zest or chopped nuts and a dollop of whipped cream, if desired.
