Difficulty: Intermediate [3/5]
Preheat the oven to 180°C.
Butter six individual tart pans and lightly dust them with flour.
Roll out the shortcrust pastry, line the pans, prick the bases with a fork, and refrigerate for 10 minutes to firm up. Bake for 15 minutes until golden brown. Remove from the oven.
Quarter each Périgord walnut kernel for even texture.
Prepare the candied orange julienne for garnish.
In a saucepan, make a blonde-amber caramel by heating the sugar with 10 tablespoons of water. Stir in the chestnut honey and chopped walnuts. Remove from heat, add the liquid cream, mix well, then return to low heat and whisk constantly for a few minutes until smooth.
Remove from heat and stir briefly to cool slightly.
Pour the warm filling over the pre-baked tart shells. Let cool for 20 minutes.
Decorate with the candied orange julienne for a professional finish.
