Preheat the oven to 340°F (170°C).
Process the butter, the sugar, egg, and the flour in a food processor for a few seconds it forms a dough ball.
Cover the flour mixture with plastic wrap, and place into the fridge about 30 mins until ready to bake.
Take the dough out from the fridge, cut the dough into 10 rounds and roll into a 3mm thick circle.
Brush a little butter over the bottom of tart molds.
Place the dough gently into the molds, rolling the dough loosely around it, and then unrolling it into the pan. Trim the edges of the pastry to fit the tart pan with a knife. Pierce the pastry in a few places with a fork. The holes will fill up when the pastry bakes.
Bake in the preheated oven 340°F (170°C) for 8 mins, remove from oven and place aside.
preheated oven 250°F (120°C)
Bake the nuts in the preheated oven 250°F (120°C) for 10 mins, remove from oven and place aside.
Add the honey, the sugar, the butter and the cream in a saucepan and melt slowly until combined. Stir the honey mixtures until it turns a light caramel color, about 5 mins. Remove from the heat.
Stir the nuts and the honey mixtures then immediately pour into the tart pastry.
Bake the tarts in the preheated oven 340°F (170°C) for 10 mins, remove from oven to cool.
Remove the molds and let the tarts cool completely.
Finish and enjoy your time.
