Chop the walnuts finely. Cream butter and sugar with the whisk of the hand mixer. Stir in the eggs one by one. Stir in flour, honey and cream one after the other
Grease the hollows of a mini muffin tray and dust with flour. Fill the dough evenly into the hollows and spread the nuts on top. Sprinkle with brown sugar and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 18-20 minutes
Allow the tartlets to cool slightly, then remove them from the mould and let them cool on a cake rack. Serve lukewarm or cold
Waiting time approx. 15 minutes