White Chocolate Whipped Ganache
Melt the chocolate in a bain marie/double broiler.
Heat up 200g of whipping cream to a boil. Pour the cream into the melted chocolate and stir vigorously.
Add the cold whipping cream and mix with an immersion blender to emulsify to mix. Refrigerate for at least 6 hours.

Chocolate Pastry
Beat the softened butter and icing sugar in a bowl or stand mixer until creamy. Add the egg, scrape down the sides of the bowl and mix till combined.

Add in the flour, cocoa and salt, beat on a low speed until the dough just comes together and there is no more visible flour, be careful not to overmix. The dough should be creamy and smooth, if it appears a little dry add 1 tablespoon of cream/milk and mix till just combined.

Press the dough together into a round disk, wrap in food wrap and chill for at least 30mins, or you can freeze for later use. When ready to bake, remove the dough and let soften so that it’s still cool, but just soft enough to roll.

Roll the dough out to about 3-5mm thick and fit into a buttered 9” tart pan. Trim the top of the pastry by running a rolling pin across the top of the tart ring, or run a knife around the edge of the pan. Prick the bottom of the tart crust all over with a fork. Refrigerate/freeze for at least 30mins.

Preheat the oven to 350°F. Line the tart crust with parchment paper and baking weights.
Blind bake for 25mins. Remove the pie weights and continue to bake for another 10-15mins until baked. Leave to cool.

Ganache
Heat the cream to a boil with the honey.
Pour half the cream over the chocolate and stir to melt. Pour the rest of the cream and stir till silky.
Add the butter and stir until incorporated. Pour the ganache over the tart crust. Refrigerate for a few hours until the ganache is set.

Assembly
Supreme the clementines by cutting off both ends. Slice off the peel, then cut out the segments, removing the pith and membrane.

Remove the white chocolate ganache from the fridge. Whip with an electric whisk till soft peaks form. Pipe the whipped ganache on the tart and decorate with clementines.