Honey-Nut Tart with Chocolate Rye Crust

  • Serves

    serves 6-8


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
  • 13 cup minced bittersweet chocolate
  • 8 tbsp. unsalted butter, cubed and chilled
  • 1 tbsp. light brown sugar
  • 1 tsp. kosher salt
  • 14 cup ice-cold water

For the Filling and Serving

  • 34 cup sugar
  • 12 cup honey
  • 2 tbsp. unsalted butter, melted
  • 2 tsp. vanilla extract
  • 1 12 tsp. ground cinnamon
  • 14 tsp. kosher salt
  • 2 eggs, lightly beaten
  • 13 cup blanched almonds
  • 13 cup pecans
  • 13 cup pine nuts
  • 13 cup walnuts
  • Maldon flake sea salt, for sprinkling


Step 1

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.

Step 2

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.

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