Crunchy Mini Nut Tarts

• 1 portion Tart crust
• 150 grams Nuts (a few kinds)
• 100 grams Granulated sugar
• 30 grams Unsalted butter
• 1 tbsp Honey

1. Roll out the tart dough so it becomes 2 mm thick, and tightly fit it into the pan.
2. Pierce the bottom of the crust all over with a fork, and let it sit for 15 minutes in the fridge.
3. Bake for 8 minutes at 170C, and let it cool down in the pan.
4. Crush the nuts into large pieces, and toast for 8 minutes at 170C.
5. (Please be careful not to burn them.)
6. Add the granulated sugar, unsalted butter, and honey into a non-stick frying pan, and turn on the heat.
7. Simmer until the mixture turns light amber.
8. Add in the nuts.
9. The hardened caramelized mixture will turn into a liquid after adding the nuts.
10. Simmer until it becomes smooth.
11. Pour the filling into the crust while it's still hot, and bake for 12-13 minutes on the bottom shelf of the oven at 180C.
12. It's also delicious to spread raspberry jam in blind-baked tart base and fill it with caramelized nuts.
13. When you can't finish them all, put them in a Ziploc bag and freeze them.

portion, sugar, butter, honey

Taken from cookpad.com/us/recipes/142560-crunchy-mini-nut-tarts (may not work)