Roll out the tart dough so it becomes 2 mm thick, and tightly fit it into the pan. Pierce the bottom of the crust all over with a fork, and let it sit for 15 minutes in the fridge.
Bake for 8 minutes at 170℃, and let it cool down in the pan.
Crush the nuts into large pieces, and toast for 8 minutes at 170℃. (Please be careful not to burn them.)
Add the granulated sugar, unsalted butter, and honey into a non-stick frying pan, and turn on the heat. Simmer until the mixture turns light amber.
Add in the nuts.
The hardened caramelized mixture will turn into a liquid after adding the nuts. Simmer until it becomes smooth.
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 180℃.
It's also delicious to spread raspberry jam in blind-baked tart base and fill it with caramelized nuts.
When you can't finish them all, put them in a Ziploc bag and freeze them.
Story Behind this Recipe
I created this recipe because I love snacks made with nuts. They're easy to carry, so they'll make the perfect gift.
If you don't hurry, the filling will get hard during Step 7. Keep the frying pan over a very low heat and pour it quickly into the tart base. I used walnuts, almonds, hazelnuts, and pumpkin seeds this time. It's hard to cut into slices, so I recommend making it into small tarts.