Honey Nut Tart

• Produce

  • 1/4 cup Cranberries, dried

• Refrigerated

  • 2 Egg yolks, large

• Condiments

  • 2 tbsp Corn syrup
  • 1 Honey

• Baking & Spices

  • 1 1/2 cups Ap flour
  • 1/4 cup Dark chocolate morsels
  • 1/4 cup Granulated sugar
  • 1/2 tsp Kosher salt
  • 1/4 cup Powdered sugar
  • 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 1/4 cup Almonds
  • 1/4 cup Pecans
  • 1/4 cup Walnuts

• Dairy

  • 1/2 stick Butter, unsalted
  • 4 tbsp Butter, unsalted
  • 1/4 cup Heavy cream

• Tools & Equipment

  • 1/4 cup Don victor orange blossom comb honey globe jar

• Other

  • 2 tablespoons honeycomb, chopped

Found on livingthegourmet.com

Description

Ingredients

• 1½ cups AP flour
• ¼ cup powdered sugar
• ½ teaspoon kosher salt
• ½ stick unsalted butter, chilled and cut into cubes
• 2 large egg yolks
• ¼ cup Don Victor® Orange Blossom Comb Honey Globe Jar
• ¼ cup granulated sugar
• ¼ cup heavy cream
• 4 tablespoons unsalted butter
• 2 tablespoons corn syrup
• ½ teaspoon vanilla extract
• ¼ cup almonds, chopped
• ¼ cup pecans, chopped
• ¼ cup walnuts, chopped
• ¼ cup dried cranberries
• 2 tablespoons honeycomb, chopped
• ¼ cup dark chocolate morsels
• Honey for drizzling

Directions

• In a food processor, pulse together flour, powdered sugar and salt. Add butter and pulse to work in until the mixture is course and the butter is pea-sized.
• Beat egg yolks with 1 tablespoon of water in small bowl. Add the beaten yolks to the flour and pulse until a soft dough comes together.
• Press the dough into a 8 tart shell and up the sides. Freeze the crust for about 15-20 minutes.
• Preheat oven to 350 degrees F. Prick the bottom of the tart shell with a fork and bake until slightly golden, about 20-25 minutes. Transfer to a wire rack and let cool.
• Bring honey and 1 tablespoons of water to a simmer in a medium size saucepan over low heat. Once the mixture has darkened, about 2 minutes, add granulated sugar, heavy cream, butter, corn syrup and vanilla. Carefully stir until the mixture is smooth. Increase the heat and bring it to a boil.
• Cook until the honey caramel has thickened and has slightly darkened in color, about 5-8 minutes. Remove the heat and add nuts, dried cranberries and honeycomb to the caramel. Fold to cover the nuts. Add chocolate chips, toss again.
• Pour the batter into the prepared tart shell and bake until the filling is golden and bubbling, 25-30 minutes. Transfer to a wire rack and let cool completely.
• Drizzle the tart with honey and chopped bits of the honeycomb if desired before serving.