Weigh icing sugar, cocoa powder and ground almonds in the bowl of a stand mixture.

Whisk them together to combine well.

Add the softened butter and salt. Mix on low with the paddle attachment until well combined but do not whip air into the butter.

Add the egg and mix until combined.

Add the flour in 3 stages. Once the flour is just incorporated, switch off the mixer.

You do not want to overwork the dough.

Flatten pastry dough into a disk and wrap with cling film.

Place in the fridge to rest for one hour.

(Dough can be made the night before and also can be made by hand.)

Flour a clean work surface and remove the dough from the fridge.

Using a paring knife, trim off the excess dough and neaten the edges.

Place the tart base in the fridge for 30 minutes.

Preheat oven to 170˚C.

Prick the base of the tart with a fork.

Bake for 20-25 minutes.

Allow the tart base to cool completely before removing the mould and placing the tart base on your chosen serving dish.

Prepare a bain marie and roughly chop the chocolate.

Melt the chocolate in the bain marie, stirring occasionally.

In another saucepan heat the cream and honey.

Once the chocolate has melted, remove from the heat.

Pour the warm cream into the chocolate in 3 additions, stirring well in between.

As you add the cream it will look like the filling has split. However, keep mixing with a spatula and it will come together homogeneously and smoothly.

Pour the warm chocolate filling into your tart base.

Transfer the tart to the fridge and allow to set.

Once the tart has set, remove from the fridge and sprinkle with flaky sea salt.