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1
Place a rack in the center of the oven and preheat the oven to 350 degrees F.
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2
For the tart shell: In the bowl of a food processor, pulse the walnuts, rosemary and 2 tablespoons of the flour until the nuts are finely ground.
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3
Add the granulated sugar, salt and remaining 3/4 cup flour and pulse to blend.
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4
Add the butter and pulse until the dough resembles coarse sand.
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5
Pour in 1 tablespoon cold water and pulse until the dough just comes together in a ball.
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6
Shape the dough into a disc, wrap in plastic wrap and refrigerate until the dough is firm, about 30 minutes.
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7
Place the dough between 2 sheets of parchment paper and roll it out until it is 1/4 inch thick and 10 inches in diameter.
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8
Transfer the dough to a 9-inch tart pan and press the dough into the bottom and up the sides of the pan, trimming away any excess dough.
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9
Prick the dough with a fork, place the tart pan on a baking sheet and bake until light brown, about 20 minutes.
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10
Set aside while you make the filling.
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11
For the tart filling: Melt the butter in a small saucepan over medium heat until it is golden brown and fragrant, about 3 minutes.
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12
In a large bowl, whisk together the brown sugar, honey, cream, vanilla and salt.
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13
Add the browned butter, walnuts and rosemary and stir to combine.
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14
Pour the filling into the tart shell and place on a baking sheet.
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15
Bake until the filling is bubbly and thick, about 35 minutes.
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16
If the edges of the crust begin to get too dark, cover the tart loosely with foil.
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17
Transfer the tart to a wire rack to cool.
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18
For the orange chantilly cream: In the bowl of a stand mixer with a whisk attachment, combine the cream, granulated sugar and orange zest and juice and beat until soft peaks form, about 2 minutes.
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19
To serve, dust the tart with powdered sugar and top each slice with a dollop of the cream.
