Blend the digestive biscuits into crumbs and mix them with the melted better. Pour the mix into a tart pan and make sure it covers up all the pan walls. Place the tart pan in the fridge for 2 hours. Warm up the cream and pour in the grated couverture and ATTIKI honey and mix well until the chocolate has melted completely. Add the brandy and mix again. As soon as the mix is cold, pour it onto the tart crust and put the pan in the fridge for 3 hours. Serve with almond slices, a strawberry and chocolate syrup. Pair with SKINOS mastiha spirit.