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1
Preheat the oven to 375F.
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2
Line the tart pan with the pate sucree according to page 196.
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3
Prick the bottom with a fork and line it with a few open and fanned out coffee filters or a piece of parchment paper.
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4
Fill the lined tart shell with beans or pie weights, and bake 15 minutes, until set.
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5
Take the tart out of the oven, and carefully lift out the paper and beans.
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6
Return the tart to the oven, and bake another 10 to 15 minutes, until the crust is an even golden brown.
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7
Set the tart on a rack to cool completely.
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8
Spread the nuts on a baking sheet (keep each type separate) and toast 8 to 12 minutes, until theyre golden brown and smell nutty.
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9
Some will toast more quickly than others, so watch them carefully and remove the toasted nuts as needed.
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10
Place the sugar and 1 cup water in a very clean medium-sized heavy-bottomed saucepan.
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11
Over medium-high heat, cook the sugar, shaking the pan often to stirdont use a utensil to stir, as it could cause the sugar to crystallize.
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12
Continue cooking and swirling the pan until the caramel is a deep golden brown, just beyond the soft-crack stage (about 310F on a candy thermometer).
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13
It should be a nice dark color, but not burned.
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14
Remove from the heat, and slowly whisk in 2/3 cup cream, stirring with the whisk the entire time, until the caramel is smooth and the cream is fully incorporated.
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15
(Be aware that the caramel will foam up as you add the cream.
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16
Its very hot, so be careful and pour slowly.)
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17
Allow to cool a few minutes.
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18
Place the nuts and honey in a bowl.
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19
Pour the caramel over them, and stir to combine well.
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20
Season with 1/4 teaspoon salt, and pour the mixture into the baked tart shell, to just below the rim.
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21
Its important not to overfill the crust.
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22
Refrigerate the tart at least 2 hours.
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23
Melt the milk chocolate in a small saucepan over very low heat, and stir in 1/3 cup water.
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24
Just before serving, whip 1 cup cream and the cognac to soft peaks in a stand mixer fitted with the whisk attachment.
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25
Slice the tart in half, and cut one half into twelve thin slices.
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26
Refrigerate the rest for leftover snacking.
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27
Place one slice at the center of each of six plates.
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28
Prop up a second slice on top of the first, setting it at an angle and letting the pointed end of the slice rest on the plate.
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29
Continue with the remaining slices.
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30
Garnish each with three dollops of the cognac cream, and drizzle the milk chocolate across the tart.
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31
The tricky part to this dessert is making the caramel filling.
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32
If it cooks too long, it will taste bitter; and if it doesnt cook long enough, it wont achieve that chewy consistency.
