Walnut and Hazelnut Tarts

One MARVELOUS thing about living in Gisborne, my homeland, it that everyone is always connected to everyone in some way, shape or form - meaning that friendly gestures are abundant.
Along these lines, some friends of my parents - who have a organic winery and rural residence - kindly gifted me with organic eggs, and organic walnuts and hazelnuts (in large sacks) to play with. A real treat!
We do have some Macadamia nuts of our own but they are laborious to crack.

This is a nut tart in the progress of perfecting - I think I filled it a little high in my efforts to utilise every teaspoon of delicious amber goo.
It has pasted the family and friend taste test with flying colours, rave reviews from my friendly nut donators and it sold well at the farmers market this week in it's first public trial.
It is also a very simple recipe and the tart is actually significantly better cold, once the caramel filling is slightly more set, which is wonderful for me because I can move that from the Saturday morning list to the Friday night list.