First start by making the lemon curd, put the lemon juice in a saucepan and bring to the boil. Remove from the heat, but don't let it cool too much.
Combine the eggs and sugar in a large bowl and whisk until pale. Add half the lemon juice and whisk quickly so that you don't cook the eggs. When this is completely combined return it to the saucepan and cook a low heat.
Continue to whisk the curd until it thickens about 5 minutes, make sure that it doesn't catch on the bottom of the pan.
Sieve the curd into a bowl and then slowly add the butter piece by piece, stirring until it is completely melted and combined in the curd. Place a layer of clingfilm on top of the curd to create a seal and place in the fridge. This can be made up to 4 days in advance.
Next make the pastry, place the flour, salt and icing in a large bowl of a stand mixer, fitted with the beater attachment and mix together gently to combine.
Add the cubed butter to the dry ingredients and mix on a low speed until no large lumps of butter remain and it resembles breadcrumbs.
Then add the egg yolk and vanilla bean extract until the mixture starts to come together. Then stop mixing and combine the pastry together by hand.When the pastry has come together put it on a layer of cling-film and flatten into a rectangle and then wrap and place in the fridge for at least 2 hours. This can be made 1 day in advance or frozen for up to a month.
Next make the white chocolate ganache, heat the cream, honey, liquid glucose and vanilla in a saucepan and bring to the boil.
Pour the cream over the chocolate and stir until completely melted. The ganache will be quite runny, but this is fine. Cover with a layer of clingfilm pressed onto the surface of the ganache and leave it to chill overnight in the fridge.
The next day take the ganache and place it in the bowl of a stand mixer, fitted with the whisk attachment and beat the ganache until it is whipped and light. Be careful not to overwhip the ganache or it will separate.
Place the whipped ganache into a pastry bag with a closed star pastry nozzle.
Roll out the pastry onto a lightly floured work surface until it is 2.5mm thick. Cut out 7cm circles and use them to line the two 12 hole tins. You'll probably find you have enough pastry to make 30 tarts once you have combined all the scraps.
Place the tins in the fridge to chill for 30 mins and pre-heat the oven to 180C Fan.
Take the tins from the fridge and fill the tarts with lemon curd until they are just full, you don't want them to overflow. A heaped dessert spoon is usually enough curd for each tart.
Bake the tarts for 12-15 mins, until the curd begins to bubble. Leave in the tin to cool and then transfer to a cooling rack.
When the tarts are completely cool, pipe a blob of white chocolate ganache on top of each tart. Place the tarts in the fridge to set, before serving. These keep for 2-3 days in the fridge.