Honey Walnut Tart

[migration] empty title 470 Author: Canadian Living Credits: [migration] empty title 470

Honey sweetens and enhances the flavour of this walnut-studded tart featuring a sweet crust as crisp and delicious as a cookie. (This is one of the mouthwatering desserts from our September issue "A Slice of Rosh Hashanah" story.)

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: September 2005


  • 2 cups coarsely chopped walnut halves
  • 1/4 cup unsalted butter
  • 1/3 cup packed dark brown sugar
  • 1/3 cup granulated sugar
  • 1/4 cup liquid honey
  • 2 tablespoons corn syrup
  • 1/2 teaspoon salt
  • 1/3 cup whipping cream
  • 1 teaspoon vanilla
  • 1 oz bittersweet chocolate melted
  • 1 oz semisweet chocolate melted
Sweet Pastry:
  • 3/4 cups all-purpose flour
  • 1/4 cup sifted cake and pastry flour
  • 1/4 cup granulated sugar
  • 1 pinch salt
  • 1/2 cup cold unsalted butter cubed
  • 1 egg yolk
  • 2 tablespoons whipping cream


Sweet Pastry: In bowl, whisk together all-purpose and cake-and-pastry flours, sugar and salt. Using pastry blender or 2 knives, cut in butter until mixture resembles large-flake rolled oats. (Or pulse in food processor fitted with steel blade.)

Whisk egg yolk with cream; add to flour mixture, stirring briskly with fork just until combined. Pat onto bottom and up side of 9-inch (23 cm) round fluted tart pan with removable bottom. Refrigerate until firm, about 30 minutes.

Line pastry with foil; fill with pie weights or dried beans. Bake in bottom third of 375°F (190°C) oven until edge is light golden and bottom is set, about 15 minutes. Remove foil and pie weights; bake until golden, about 10 minutes. Let cool on rack.

Spread walnuts on large rimmed baking sheet. Toast in 375°F (190°C) oven until golden, about 8 minutes. Let cool.

In saucepan, melt butter over medium heat. Add brown and granulated sugars, honey, corn syrup and salt ; bring to boil over medium-high heat, stirring until sugar is dissolved. Boil, stirring often, until consistency of commercial butterscotch sauce, about 2 minutes. Remove from heat. Whisk in cream and vanilla; boil for 2 minutes. Add walnuts.

Pour filling into tart shell; place on greased foil-lined rimmed baking sheet. Bake in centre of 375°F (190°C) oven until filling is bubbly, about 12 minutes. Let cool in pan on rack until filling is set. Remove from pan. Let cool completely. (Make-ahead: Store in airtight container for up to 2 days or freeze for up to 2 weeks.) Using fork, drizzle chocolate over tart.

Nutritional facts <b>Per serving:</b> about

  • Sodium 109 mg
  • Protein 5 g
  • Calories 406.0
  • Total fat 29 g
  • Cholesterol 60 mg
  • Saturated fat 11 g
  • Total carbohydrate 36 g


  • Iron 10.0
  • Fibre 0.0
  • Folate 16.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 14.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Honey Walnut Tart