Salted Honey Walnut Tart

Ingredients

• 1 1/4 cups all-purpose flour
• 2 tbsp powdered sugar
• 1/2 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 2–3 tbsp ice water
• 2 cups walnut halves and pieces
• 3/4 cup honey
• 1/2 cup heavy cream
• 1/4 cup granulated sugar
• 4 tbsp unsalted butter
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp flaky sea salt (such as Maldon)

Instructions

1. 1

   Make the shortcrust: combine flour, powdered sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add ice water 1 tbsp at a time until dough just comes together.

2. 2

   Press dough into a 9-inch tart pan with a removable bottom. Freeze for 20 minutes.

3. 3

   Preheat oven to 375°F (190°C). Blind-bake the shell with pie weights for 15 minutes, then remove weights and bake 5 more minutes until lightly golden.

4. 4

   Toast walnuts on a baking sheet for 8 minutes. Set aside.

5. 5

   Combine honey, heavy cream, granulated sugar, and butter in a saucepan. Cook over medium heat, stirring, until butter melts and mixture reaches 240°F (soft ball stage).

6. 6

   Remove from heat and cool for 5 minutes. Whisk in eggs and vanilla extract quickly.

7. 7

   Fold in toasted walnuts. Pour filling into pre-baked tart shell.

8. 8

   Bake for 20–25 minutes until filling is set with a slight jiggle in the center. Immediately sprinkle with flaky sea salt. Cool completely before slicing.