Raspberry frangipane tart
To make the pastry, mix all the dry ingredients with the butter. Add the egg and work quickly. Wrap with cling film and refrigerate for 20 minutes.
Roll the pastry and layer four buttered and lightly floured tartlet cases. Pierce the base with a fork and blind bake for 5 minutes.
In a bowl, whisk the eggs and sugar until pale and fluffy. Add the cream and the ground almonds. Divide the raspberries between the four cases and pour the egg mix and bake at 180C for 8-10 minutes until golden in colour.
To make the ganache, place the cream with the honey in a pan and bring to sub boil. In a separate bowl, melt the chocolate, add the warm cream and mix gently. Add the butter and let it cool down completely before serving.