Method
1. Grease a clean muffin pan
2. Add ground almonds and all purpose flour to a clean large mixing bowl and whisk until blended
3. Add unsalted butter and cut in with pastry blender (or rub in by hand) until coarse crumbs form
4. Add sugar and egg and mix until dough forms
5. Wrap with plastic wrap
6. Chill in fridge - 30 min
7. Pre-heat oven - 180°C / 355°F
8. Roll out the dough to about 1/8 inch thick on lightly-floured surface
9. Cut out circles large enough to line pan cups - 4.5" approx
10. Press dough into muffin pan
11. Bake until light golden - 15 min, 180°C / 355°F
12. Add heavy cream, sea salt and fresh rosemary to a clean saucepan
13. Heat until just boiling
14. Remove from the heat, add chopped chocolate and butter and mix until smooth
15. Transfer filling to each pie
16. Sprinkle with sea salt
17. Chill in fridge until set