Take a large bowl, put in the flour, butter, sugar and rub them together with your hands. Pour in a little water to make a dough from this mixture. Then cover with a damp cloth and keep this dough in the refrigerator for 15-20 mins.
Next, take out the dough, make small sized balls and roll them into thin sheets of 3 mm each. Place these sheets over the tart moulds and cover them with it. Trim the sides and prick it with a fork.
Cook these tart moulds in a preheated oven at 180 degree Celsius for 12-15 mins. Once cooked, let them cool completely.
In the meanwhile, lightly roast the nuts together in a baking tray. Place them in the oven at 150 degree celsius for 8 minutes. Then let ithem cool and roughly chop them.
To prepare the caramel, heat the sugar in a pan on a very low heat and let it caramelise. Once the sugar turns light golden in colour, remove it from the heat, put in the butter and stir it quickly.
Next, put in the chopped nuts and fold it well with the gooey mixture of butter and sugar. Carefully add spoonfuls of this mixture into the prepared tarts.
Serve these tarts at room temperature for best taste.