1 Begin by making the biscuit base. Pre heat the oven to 180C. Using an electric hand whisk cream the butter and sugar together until light and fluffy.
2 Add the flour and whisk again for a few moments until the mix resembles fine breadcrumb. Tip out into a lined tin (roughly 18cm x 32cm but its not crucial).
3 Press down gently with your hands until flat all over but being careful not to compact the mix too much – this will ruin the melt in the mouth consistency you are after.
4 Bake for 20-25 minutes or until golden brown. Allow to cool for 2 minutes then cut out 12 discs using a 5cm round cutter. Set aside to cool.
5 For the filling melt the white chocolate very gently, either in a microwave or over in a bowl over hot water. All to cool for a few moment once melted. Softly whip the cream and vanilla until it just holds it shape.
6 Slowly fold the cooled chocolate into the cream being careful not to over mix – it should be fairly stiff however. Once smooth transfer into a piping bag and pipe rounds on top of each biscuit disc, leaving a 3mm border all round. Place in the fridge for 15 minutes to set.
7 For the chestnut puree, blitz the chestnuts in a food processor for five minutes until it has become a fine powder. Add the honey and cream and blitz again. Add a little more cream if it looks too thick – it should be spreadable.
8 Once smooth transfer into a second piping bag. Make a small snip to allow for a narrow piping nozzle. Spiral the chestnut puree over the white chocolate cream and biscuits in a fairly haphazard fashion – part of their charm is the imperfections.
9 Finish with the chopped nuts all around the edge and a curl (or grating) of dark chocolate.