1.Make pastry; sift flour and icing sugar into a large bowl; using fingertips, rub in butter until mixture is crumbly. Mix in egg and enough of the water so that ingredients just come together. Knead dough lightly on floured surface until smooth. Roll half the pastry between sheets of baking paper into a 3mm thickness. Repeat with remaining pastry. Place on trays; refrigerate 30 minutes.
2.You can also make this pastry using a food processor: Process flour, icing sugar and butter until crumbly. With motor operating, add egg yolk and enough of the water to make ingredients come together. Turn dough onto floured surface; knead gently until smooth.
3.Grease two 12-hole (2-tablespoon/40ml) flat-based patty pans. Cut 24 x 7.5cm (3-inch) rounds from pastry; press rounds into pan holes. Prick bases of cases well with a fork. Refrigerate 30 minutes.
4.Preheat oven to 200°C/400°F.
5.Bake pastry cases about 12 minutes. Cool cases 30 minutes.
6.Reduce oven temperature to 160°C/325°F.
7.Combine nuts and cornflour in a medium bowl beat in sugar, honey, butter, eggs and cream. Divide filling into cases.
8.Bake tarts about 25 minutes; cool. Refrigerate 30 minutes.
9.Meanwhile, make espresso cream; Beat ingredients in a small bowl with an electric mixer until soft peaks form; store, covered, in the refrigerator, until needed. Serve tarts with espresso cream.
Make sure the tart cases are cool before adding the filling; otherwise the mixture will seep into the warm pastry, making it soggy.Note