Recipe detail

Pre-bake the pie crust.

Melt the butter over medium heat and continue cooking, stirring regularly, until it gives off a nutty aroma and brownish residue forms at the bottom of the pan.

Remove from the heat, stir in the brown sugar and honey, then return to low heat, whisking constantly for one minute.

Pour the mixture into a large bowl and let cool.

Add the vanilla, then the eggs one at a time, mixing well after each addition. Finally, stir in the peanuts.

Pour the filling into the pre-baked tart shell, sprinkle with a pinch of fleur de sel, and bake. Bake until the center is just slightly wobbly and the surface is evenly golden.