STEP 1/14
Beat in butter gently, add sugar and salt, and mix to a certain extent
STEP 2/14
Cream the egg with it.
STEP 3/14
Add soft flour + B.P. and mix.
STEP 4/14
When the dough is complete, refrigerate it for about an hour. (After the dough is finished, one-third of the dough should be separated-to make a lid.)
STEP 5/14
Add sugar + starch syrup and bring to a boil.
STEP 6/14
Boil until brown. (Never stir to caramelize by lowering the heat.)
STEP 7/14
Boil the whipped cream, honey, and butter.
STEP 8/14
Add whipped cream, honey, and butter and boil again.
STEP 9/14
When hot, add walnuts and mix (pre-treat walnuts and chop them properly)
STEP 10/14
Apply oil to the tart pan and spread thin flour.
STEP 11/14
After cooling the walnuts, put a little bit of water on the end of the pan
STEP 12/14
Push 1/3 of it over with a rolling pin. Draw a line with a fork and apply a few cuts of egg yolk to the middle fork line. (I roughly used the left one, but there's no yellow color.)
STEP 13/14
Bake at 180 degrees for about 30 minutes (left foil removed halfway). It needs to be colored.)