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1
Pate Sucree: Place the flour and sugar in the food processor; pulse to combine.
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2
Add in butter; pulse till mix resembles coarse meal, 10 to 20 seconds.
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3
Lightly beat egg yolks; add in ice water.
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4
Add in to food processor while machine is running; process till the dough holds together.
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5
Divide dough into two batches; turn out onto two separate pcs of plastic wrap.
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6
Flatten each into a circle, and wrap in plastic wrap; chill for at least 1 hour.
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7
In a heavy saucepan, bring 1/4 c. water and sugar to a boil, stirring till sugar is dissolved.
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8
Boil syrup in a covered pan, without stirring; you can either swirl the pan, or possibly wash down the sides of the pot with a pastry brush dipped in water to remove any sugar crystals which have clung, till it begins to turn golden brown.
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9
Carefully add in cream (mix will bubble up) and return pan to heat.
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10
Add in butter, honey, and salt, stirring till butter has melted and the mix is smooth.
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11
Stir in walnuts and simmer, uncovered, over medium heat, stirring occasionally, about 5 min.
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12
Remove from heat and let cold.
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13
Meanwhile, roll half of the pate sucree between 2 sheets of plastic wrap into an 11-inch circle.
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14
Fit pastry into a 9-inch fluted tart pan with a removable bottom.
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15
To trim the dough proportionately, roll the rolling pin over the tart pan.
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16
Refrigeratefor 20 to 30 min.
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17
Heat oven to 400 degrees.
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18
Fill tart shell with cooled walnut mix, spreading proportionately with a rubber spatula.
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19
Roll out remaining dough between 2 sheets of plastic wrap into an 11-inch circle.
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20
Transfer to tart shell.
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21
Press top crust edge to bottom crust to seal.
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22
Roll rolling pin over tart pan to trim edge.
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23
Freeze for 20 min.
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24
Bake on a parchment-lined baking sheet till crust is golden brown, about 25 to 30 min.
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25
Cold on a wire rack.
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26
In a double boiler over barely simmering water, heat chocolate, stirring till smooth.
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27
Cold chocolate and transfer to a pastry bag fitted with a very small plain tip, like an Ateco #2 tip.
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28
Pipe chocolate in a circular pattern over entire surface of tart.
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29
Let chocolate set at room temperature, about 1 to 2 hrs.
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30
This recipe yields one 9-inch tart.
