Mix all the pastry ingredients untill you have a smooth loaf, put it in the fridge for 3-4 hours.
After this time spread pastry with a rollpin and cover a round shaped pan about 8 inches diameter.
Keep refrigerated.
Put sugar and water into a saucepan, let it melt and caramel until gold, do not mix.
When gold add the honey and hot but not boiling milk cream, mix well and add nuts.
Let it warm a little.
Spread the shortcrust in the tin, make the edges about 1 inch tall.
Pour the filling and use pastry leftovers to make decorations.
Put them on the cake and bake at 350°C for 20-25 minutes.
The filling turns brown in minutes so look at it closely while baking.
Wait until cold to serve.