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1
Preheat the oven to 400 degrees F.
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2
On a lightly floured surface, roll out the dough to an 11-inch circle.
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3
Transfer to a 10-inch tart pan with a removable bottom and trim any excess from the edges.
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4
Place in the refrigerator for 20 to 30 minutes to rest.
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5
Cover with parchment paper and weight with pie weights.
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6
Bake for 12 to 15 minutes.
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7
Remove the paper and weights and cook until just golden, about 10 to 12 minutes.
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8
Remove from the oven and cool.
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9
In a deep saucepan, combine the butter, honey, sugar, and brown sugar.
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10
Bring to a boil and cook for 3 minutes.
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11
Remove from the heat and stir in the walnuts and cream.
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12
Add the vanilla and stir.
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13
Pour into the prepared tart shell and spread evenly.
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14
Bake until set, about 15 to 20 minutes.
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15
Remove from the oven and cool for 30 minutes.
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16
Drizzle Chocolate Sauce decoratively over the tart and let sit for 15 minutes.
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17
Serve as desired.
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18
Sift the flour, sugar, and salt into a large mixing bowl.
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19
Using a pastry blender or your fingers, work in the butter pieces and shortening until the dough begins to come together and form small pea shapes.
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20
Work in the ice water with your fingers until it just comes together, being careful not to over mix.
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21
Form the crust into a disk shape, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 30 minutes before rolling out to fit into a pie pan.
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22
In a small, heavy saucepan, bring the cream to a bare simmer over low heat.
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23
Place the chocolate pieces in a medium bowl.
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24
Remove the cream from the heat and whisk slowly into the chocolate.
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25
Add the liqueur and continue whisking until the chocolate melts and the sauce thickens.
