Preheat your oven to 375°F (190°C).

In a mixing bowl, combine the flour and salt. Add the chilled butter and mix until the mixture resembles coarse crumbs. Gradually add cold water, one tablespoon at a time, mixing until the dough comes together.

Roll out the dough on a floured surface to about 1/8 inch thick. Cut into circles to fit your tartlet pans or a muffin tin. Press the dough into the pans and prick the bottoms with a fork.

Bake the crusts in the preheated oven for 10-12 minutes or until lightly golden. Remove from the oven and let cool slightly.

In a separate bowl, whisk together the goat cheese, heavy cream, egg, black pepper, and dried thyme until smooth.

Spoon the goat cheese mixture into the cooled tart shells, filling them about 3/4 full.

Sprinkle the chopped walnuts on top of the cheese mixture and drizzle with honey.

Return the tarts to the oven and bake for an additional 15-20 minutes, or until the filling is set and lightly browned.

Remove from the oven and let cool for a few minutes before serving. Garnish with fresh thyme leaves if desired.