1. Place 6 egg tart wrappers on a baking tray, put them in a preheated 180℃ oven and bake for about 20 minutes until golden and crispy
2. Pour 200ml of whipped cream, 40ml of honey, and 100g of white sugar into the milk pan
3. Turn on a low heat and simmer slowly until it turns amber (do not stir during the cooking process, otherwise the sugar will precipitate and the syrup will not be produced)
4. Turn off the heat, pour in 250g of nuts per day, sprinkle in 3g of salt, and stir quickly evenly
5. Take out the baked egg tart crust and put on the nuts
6. Let it cool for a while and enjoy
