Spread the nuts on a baking tray and roast them in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 10 minutes until golden brown. Finely grind nuts and waffles in the universal chopper.
Mix nut wafer flour with 80 g soft butter and 1 pinch of salt. Grease a lift-off tart mould (24 cm Ø; smooth rim). Spread the nut mixture evenly in the mould and press it down firmly as a base, raising a rim all the way round and pressing it down.
Chill for about 30 minutes. Then bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 20 minutes. Remove from oven and refrigerate for approx. 1 hour.
Caramelise the sugar in a wide pot until golden brown. Remove the pot from the stove. Stir in 50 g butter and 2 tablespoons of water. Let the caramel cool down a little and spread it evenly on the base.
Roughly chop the chocolate. Melt with 40 g butter in the cream over a hot water bath. Mix to a smooth mixture. In the meantime, separate the eggs. Beat the egg white until stiff. Beat the egg yolks, liqueur, cocoa and 1 pinch of salt until creamy with the whisk of the hand mixer.
Carefully fold in 3 portions of beaten egg white. Slowly stir the chocolate cream mixture into the egg mixture. Spread the chocolate mousse on the caramel and smooth it down with a warm pallet. Chill the tart for about 2 hours.
Then decorate with honey in a diamond shape, carefully remove from the mould and arrange on a plate.