<p dir="auto" class="whitespace-break-spaces">Pre-bake the tart crust.</p><p dir="auto" class="whitespace-break-spaces">Melt the butter over medium heat and continue cooking, stirring regularly, until it releases a nutty aroma and brown bits form at the bottom of the pan. </p><p dir="auto" class="whitespace-break-spaces">Remove from heat, incorporate the brown sugar and honey, then return to low heat, whisking constantly for one minute.</p><p dir="auto" class="whitespace-break-spaces">Pour the mixture into a large bowl and let cool. </p><p dir="auto" class="whitespace-break-spaces">Add the vanilla, then the eggs one at a time, mixing well after each addition.</p><p dir="auto" class="whitespace-break-spaces">Finally, stir in the peanuts.</p><p><br></p><p dir="auto" class="whitespace-break-spaces">Pour the filling into the pre-baked tart shell, sprinkle with a pinch of fleur de sel, and bake. </p><p dir="auto" class="whitespace-break-spaces">Bake until the center is slightly trembling and the surface is evenly golden.</p>