For pastry, add flour and confectioners sugar to a food processor and pulse to combine. Add the butter and pulse until it resembles small peas. Add the egg and pulse until it forms a ball. If the pastry is too dry, add the additional water a drop at a time.
Roll out and cut in 5-6-inch circles and press into 4-inch tart pans. Chill for 30 minutes.
Preheat oven to 400 degrees F.
Prick the bottom of the dough and bake for 10 minutes or until crust is starting to get golden. Remove from oven and let the tart shells cool.
Break up chocolate into small bits.
Melt the chocolate in a bowl over hot water (microwaving is not recommended), stirring until no lumps remain. Slowly whisk the cream into the chocolate, blending well. Chill for 15-20 minutes or until the chocolate just begins to set.
Vigorously whisk the chocolate/cream mixture to fluff it--you're not looking for stiff whipped cream here, just aeration.
Top with toasted almonds.
You can substitute refrigerated pie crust. 70% cacao is very dark and bitter. You may substitute any good chocolate (dark or milk) for this