Preheat the oven to 375°F.
Whip egg whites until medium peaks form, gradually streaming in 2 tablespoons of sugar.
In a medium bowl, stir together the remaining sugar and ground almonds.
Gently fold the egg whites together with the sugar and almond mixture.
In a small pot, combine hot water, honey and ¼ cup of strawberries over low heat. Simmer for 30 minutes until reduced.
Fill tart shells with egg mixture and top with remaining strawberries.
Bake for 5 minutes, then reduce heat to 350°F and bake for another 20 minutes.
Remove from oven, top with berry reduction, and garnish with remaining almonds.
Refrigerate for 30 minutes after topping to allow the mixture to set.