Soften the butter at room temperature, and mix well the butter, icing sugar, and egg.

1. Sift the flour and stir thoroughly, mixing and kneading until it forms a smooth dough. Place a plastic wrap over it and chill it for fifteen minutes.

1. Form the dough into twenty little balls, each weighing roughly 15g.

1. For easier demolding, lightly grease the mould (3.5cm diameters), put a small ball, and gently press along the mold's edge to create the shape. The pastry can be trimmed and fluted. Using the toothpick or tiny fork tines, make a few tiny holes in the bottom of the crust.

1. Due to the mini in size, it does not take a long time to bake. You may just put the crust in the oven while you preheat the oven to 180 °C for 15 minutes.

Mixed all the nuts together. Toast for 10 minutes at a low heat on the stove or in the oven at 150 °C.

1. In a saucepan, combine the honey, whipped cream, and butter. On low heat, bring the mixture to a boil. When the mixture starts to bubble and turns a caramel hue, take the pan off the stove.

1. Add all the nuts to the saucepan and immediately stir with a spatula to ensure that they are evenly coated in the caramel sauce.

1. Spoon 1 teaspoon of the mixture into the prepared tart shell, and bake for 10 - 15 minutes at 180 °C.