Sift the flour and sugar in a bowl. Add the cold butter. Mix them using your fingertips till it resembles bread crumbs. Or you can use a hand mixer.

At this stage add the cold water spoon by spoon. Add water till it is combined well and forms into a soft dough. Now take a tart pan and start filling it with this crumbs.

Press the crumbs (the dough) with your fingertips and line the whole tart pan. The thickness should be around 1/8 of an inch. Let it rest for an hour in the fridge. Save the remaining for another day. This dough will be good for a week in the refrigerator.

Line a foil on top of this tart dough and place beans/rice to prevent it from puffing up. This is blind baking. Blind bake it in a pre-heated oven at 175c for 20 minutes. Remove the foil with beans and bake it for another 7-10 minutes. The tart should be just baked.

Remove from the oven and let it cool. Meanwhile, chop the chocolate and place in a bowl. Heat the cream (do not boil) and pour it over the chocolate. Let it rest for 10 minutes. Give it a good stir so that no lumps are formed. If any, pop the bowl into the microwave for 40-60 secs.

Let the chocolate cool. Add honey, vanilla and the egg. Stir gently till everything is incorporated. Pour the chocolate ganache mixture in the cooled tart shell.

Place the tart pan in a tray (to prevent the tart from getting burnt) and then bake at 160c for about 15-20 minutes or till the centre of the filling is wobbly.

Let the tart cool for 30 minutes at least. Dust it with sugar powder and serve it with vanilla ice-cream.