In a double boiler or a heatproof bowl set over a pot of simmering water, melt the chocolate chips, stirring occasionally. The chocolate should be smooth and glossy, with a rich aroma.

In a separate bowl, scoop out the flesh of the avocados and mash until smooth. You should be left with a creamy, pale green mixture.

In another bowl, whisk together the sugar, cocoa powder, and salt. The mixture should be well combined, with a deep brown colour.

Add the vanilla extract and heavy cream to the sugar mixture, whisking until smooth. The mixture should be thick and creamy, with a sweet aroma.

Fold the sugar mixture into the melted chocolate, then gently fold in the mashed avocado. The mixture should be smooth and creamy, with a rich chocolate flavour.

Pour the mixture into a pre-made tart crust, and refrigerate for at least 2 hours, or until set. The tart should be firm to the touch, with a smooth and creamy texture.

Just before serving, top the tart with chopped fresh fruit and a drizzle of honey. The fruit should be colourful and fresh, with a sweet and tangy flavour.