Roll out the tart dough to 2 mm thickness and fit it tightly into tart pans.

Pierce the bottom of the crust with a fork and refrigerate for 15 minutes.

Bake the crust at 170C for 8 minutes and let cool in the pan.

Crush the nuts into large pieces and toast at 170C for 8 minutes. Be careful not to burn them.

Combine granulated sugar, unsalted butter, and honey in a non-stick frying pan.

Simmer until the mixture turns light amber.

Add the toasted nuts to the caramelized sugar mixture.

Simmer until the mixture becomes smooth and all the nuts are in the liquid

Pour the hot filling into the pre-baked tart crusts.

Bake on the bottom shelf of the oven at 180C for 12-13 minutes.

Optionally, spread raspberry jam in the blind-baked tart base before filling with caramelized nuts.

Store any leftover tarts in a Ziploc bag and freeze.