Difficulty:[usr 3]
Turn on the tea oven. – ( 180 C ).
Butter six individual pie pans and flour them.
Roll out the shortcrust pastry and fill the molds with it, prick the bottom with a fork and place them in the fridge for 10 minutes to firm up the pastry. Bake for 15 minutes. Take the tarts out as soon as they are golden brown.
Cut each walnut kernel into four.
Prepare the candied orange julienne
Make a blonde-red caramel with the sugar and 10 tablespoons of water, then pour the honey and chopped walnuts into the caramel. Remove from the heat, add the liquid cream, mix and put back on low heat, whisking constantly for a few minutes.
Remove from the heat and continue to mix a little
Pour over the pie shells. Leave to cool for 20 minutes.
Decorate with candied orange julienne
