For the praline, place a large piece of foil on a baking tray and grease with butter. Place sugar and 2 tablespoons cold water in a saucepan over low heat and stir with a wooden spoon until sugar dissolves. Increase heat to medium and cook, without stirring, for 10 minutes or until a golden caramel colour (brushing down sides of pan occasionally with a damp pastry brush to prevent sugar crystals forming). Stir in almonds, cherries and peel, and pour mixture evenly onto foil. Allow praline to cool and set, then break into shards.
Grease six 8cm loose-bottomed tart pans. For pastry, place flour, butter and sugar in a food processor and pulse until mixture resembles fine breadcrumbs. Add enough cold water to bring dough together into a smooth ball. Enclose in plastic wrap and chill for 15 minutes.
Roll out pastry on a lightly floured board until 5mm thick. Use a 12cm cutter to cut 6 rounds from pastry, then use to line tart pans. Chill for 15 minutes.
Preheat oven to 190°C. Line tarts with baking paper and fill with pastry weights or uncooked rice. Bake for 10 minutes.
Meanwhile, beat together butter, egg and sugar in the bowl of an electric mixer for 2 minutes until pale and thick. Fold in flour and meal with a metal spoon.
Remove the baking paper and weights or rice from the tart shells and fill with almond-meal mixture. Return to oven for a further 10 minutes until filling is firm.
Leave tarts to cool for 2 minutes, then decorate with praline shards and drizzle with melted chocolate.
