The gooey filling in this tart is held together by a rye flour crust that gets its structure, and depth, from chocolate.
For the Crust
- 2 cups whole-grain dark rye flour, plus more for dusting
- 1⁄3 cup minced bittersweet chocolate
- 8 tbsp. unsalted butter, cubed and chilled
- 1 tbsp. light brown sugar
- 1 tsp. kosher salt
- 1⁄4 cup ice-cold water
For the Filling and Serving
- 3⁄4 cup sugar
- 1⁄2 cup honey
- 2 tbsp. unsalted butter, melted
- 2 tsp. vanilla extract
- 1 1⁄2 tsp. ground cinnamon
- 1⁄4 tsp. kosher salt
- 2 eggs, lightly beaten
- 1⁄3 cup blanched almonds
- 1⁄3 cup pecans
- 1⁄3 cup pine nuts
- 1⁄3 cup walnuts
- Maldon flake sea salt, for sprinkling
- Make the crust: Pulse flour, chocolate, butter, sugar, and salt in a food processor into pea-size crumbles. Add water; pulse until dough forms. Flatten dough into a rectangle and wrap in plastic wrap; chill 1 hour.
- Make the filling and bake the pie: Heat oven to 400°. Whisk sugar, honey, butter, vanilla, cinnamon, salt, and eggs in a bowl; stir in nuts. On a lightly floured surface, roll dough into a 7″ x 16″ rectangle, about 1⁄6 thick; press dough into a 5″ x 14″ rectangular tart pan and trim edges. Pour filling over dough; bake until filling is slightly set, about 30 minutes. Let cool; sprinkle with flake sea salt.