i tossed them together and toasted them in the oven
the finished tart, make sure it is completely cooled or it will not cut nicely!
chewy nut tart
1 (9") tart that serves about 8
1 prebaked (9") tart shell-use a rich, short dough rather than a flaky pastry crust
2 cups nuts-any combination of nuts you like, i used equal parts of walnuts, almonds pecans and hazelnuts
4 ounces unsalted butter
1/3 cup brown sugar-light or dark
1/3 cup honey-any light variety
2 tablespoons heavy cream (or coconut milk if you have some open)
1 teaspoon vanilla
preheat the oven to 350. completely bake the tart shell making sure that it is just beginning to turn a light golden brown. if the dough is sweetened, take care not to allow it to color too much or it will gain a burned flavor during the second bake. do not remove the crust from the pan at this point or it could collapse. mix the nuts and place them on an oven proof pan. toast the nuts until fragrant, about 5-7 minutes. allow them to cool while you make the syrup. in a sauce pot over medium-low heat, melt the butter with the brown sugar and the honey. stir it occasionally to prevent hot spots and scorching. bring the mixture to a gentle boil and allow it to boil for 5 minutes. stir in the cream and the vanilla and bring it back to the boil for a minute. remove from the heat and combine with the nuts. scrape the filling into the tart shell and bake it until it is bubbly, about 10-15 minutes. cool completely, remove the tart from the pan and cut into wedges with a sharp knife.
and as always, bake one and send me a photo-i will post it here! email@example.com come on, i dare ya! double dare ya!!!