- With the rack in the middle position, preheat the oven to 190 °C (375 °F).
- In a bowl, combine the flour and salt. Set aside.
- In another bowl, cream the butter, icing sugar, and vanilla with an electric mixer. Add the egg yolks and beat until smooth. At low speed, add the dry ingredients. Shape the dough into a cylinder and cover with plastic wrap. Refrigerate for about 1 hour or until the dough is firm. Cut the dough into 10 slices.
- Roll each slice of dough to a 3-mm (1/8-inch) thick sheet. Line ten 10-cm (4-inch) tartlet pans with removable bottom. Prick the whole surface of the dough with a fork. Place the crusts on a baking sheet and refrigerate for 30 minutes.
- Bake the crusts for about 15 minutes or until they begin to brown. Let cool.
- In a bowl over a double boiler or in the microwave oven, melt the chocolate. Let cool.
- In a small saucepan, bring the cream, honey, and salt to a boil.
- In another bowl, lightly beat the eggs and add the boiling cream mixture, stirring constantly. Add the melted chocolate and butter and stir until smooth. Spoon into the crusts. If desired, sprinkle with pollen and sea salt. Let stand at room temperature for 4 hours or overnight.