. Make the Dough:

• Cream the butter with the icing sugar and ground almonds until smooth.
• Add the egg and mix until combined.
• Add the flour and mix until incorporated. Do not overmix.
• Pat the dough into a disk, wrap in plastic, and refrigerate for at least 1 hour.

2. Blind Bake the Tart Shells:

• Divide the dough into 8 equal pieces, rolling each into a ball.
• Roll out each ball on a floured surface into a 5-6 inch circle, then line removable-bottom mini tart pans.
• Chill the tart shells for 1 hour.
• Preheat the oven to 350°F (175°C).
• Dock the pastry with a fork, place parchment on top, and fill with baking beans or weights.
• Bake for 15 minutes with the weights, then remove the weights and bake for an additional 10 minutes or until golden brown.
• Cool completely before unmolding the tarts.
• Brush the inside of each tart shell with melted white chocolate and refrigerate to set.

3. Make Earl Grey Panna Cotta:

• Warm the milk in a small saucepan with the loose-leaf tea and lemon zest. Heat but do not boil.
• Remove from heat and let the milk infuse for 1 hour.
• Strain the infused milk, then return it to a saucepan. Add the cream, sugar, and sprinkle the gelatin on top. Let it sit for 10 minutes.
• Heat the mixture over medium-low heat, whisking until the sugar and gelatin dissolve (about 125°F).
• Strain the mixture into a pouring jug and let it cool for 30 minutes at room temperature, whisking occasionally.

4. Assembly:

• Pour the cooled panna cotta into the prepared tart shells.
• Chill for 4-5 hours in the fridge until the panna cotta sets.
• Decorate with edible dried flowers and honeycomb before serving.

5. Enjoy:

Serve these elegant and delightful tarts!