For the ganache, place the whipped cream, honey and vanilla seeds in a saucepan and heat it to about 60°C.
Meanwhile, melt the white chocolate au bain-marie or in the microwave.
Pour the cream mixture into the melted chocolate and mix using an immersion blender. Add the butter and mix it briefly. Cover the ganache with foil and let it set at room temperature.
Divide the ganache over the pie crusts. Garnish the tarts with pitahaya, carambola, physalis and the pomegranate seeds. Then shave the white chocolate over it for the finishing touch.