• Cooking Time:
  • Servings:
  • Preparation Time:


  • 1 recipe Pate Sucre
  • Filling:
  • 1 c sugar
  • 1/4 c water
  • 2/3 c heavy cream
  • 1/4 c unsalted butter, cut into small pieces
  • 3 Tbl. honey
  • 1/2 tsp. salt
  • 2 1/2 c walnut halves
  • 2 oz. bittersweet chocolate, chopped


  • Prepare tart shell and place in 9" tart pan. Chill 20-30 minutes.
  • Bring water and sugar to a boil, stirring until sugar is dissolved.
  • Boil syrup in a covered pan without stirring; wash down sides with pastry brush, until it begins to turn golden.
  • Carefully add cream and return pan to heat.
  • Add butter, honey, and salt stirring until butter has melted and the mixture Is smooth.
  • Stir in walnuts and simmer, uncovered over medium heat, stirring occasionally about 5 minutes.
  • Remove from heat and cool.
  • Heat oven to 400.
  • Fill tart shell with cooled walnut mixture spreading evenly. Freeze for 20 minutes.
  • Bake on a lined baking sheet until crust is golden, about 25 minutes. Cool.
  • Melt chocolate and drizzle over tart


Categories: Dessert  Pie  Tart 

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