- In a food processor, combine the flour, sugar, cocoa powder, baking soda, and salt. Add the butter and pulse until the mixture has the texture of sand. Add the water. Pulse again until the dough just begins to form. Remove the dough from the food processor and form into a cylinder. Cut the cylinder into eight and form into eight discs with your hands. If the dough seems too soft to be handled, place the discs on a plate, cover and refrigerate for about 30 minutes.
- Roll each disc of dough to about 3-mm (1/8-inch) thick. Line eight 10-cm (4-inch) tart moulds with a removable bottom. Prick the entire surface of the dough with a fork. Place the pastries on a baking sheet and refrigerate for 30 minutes.
- With the rack in the middle position, preheat the oven to 180 °C (350 °F).
- Bake the crusts in the oven for about 18 minutes. Let cool completely. Set aside.
- In a bowl, combine all the ingredients with a wooden spoon. Spoon about 15 ml (1 tablespoon) at the bottom of each cooled crust and spread evenly. Set aside.
- Place the chocolate in a bowl. Set aside.
- In a small saucepan, bring the cream and honey to a boil. Pour over the chocolate. Let stand for 1 minute without stirring.
- With a whisk, stir until the mixture is smooth. Add the butter and stir until melted. Let cool for about 15 minutes, if needed. Pour the ganache over the fondant. Let stand for about 3 hours or overnight. Store in a cool place, but not in the refrigerator.
Garnish the tartlets with frosted mint leaves. Just brush mint leaves with egg whites, and then sprinkle them with sugar.
Variation For smaller tartlets, use 6.5-cm (2 ½-inch) aluminum tart plates. You will get about 15 tartlets.