Honey-Nut Tart with Chocolate Rye Crust
The gooey filling in this tart is held together by a rye flour crust that gets its structure, and depth, from chocolate.
Yield: serves 6-8
For the Crust
- 2 cups <a href="http://www.bobsredmill.com">whole-grain dark rye flour</a>, plus more for dusting
- <sup>1</sup>⁄<sub>3</sub> cup minced bittersweet chocolate
- 8 tbsp. unsalted butter, cubed and chilled
- 1 tbsp. light brown sugar
- 1 tsp. kosher salt
- <sup>1</sup>⁄<sub>4</sub> cup ice-cold water
For the Filling and Serving
- <sup>3</sup>⁄<sub>4</sub> cup sugar
- <sup>1</sup>⁄<sub>2</sub> cup honey
- 2 tbsp. unsalted butter, melted
- 2 tsp. vanilla extract
- 1 <sup>1</sup>⁄<sub>2</sub> tsp. ground cinnamon
- <sup>1</sup>⁄<sub>4</sub> tsp. kosher salt
- 2 eggs, lightly beaten
- <sup>1</sup>⁄<sub>3</sub> cup blanched almonds
- <sup>1</sup>⁄<sub>3</sub> cup pecans
- <sup>1</sup>⁄<sub>3</sub> cup pine nuts
- <sup>1</sup>⁄<sub>3</sub> 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.
MORE TO READ
Don’t Fear the Dinner Party: Toasting Romy Gill’s Cookbook from Home
Recipes, tricks, and tips for hosting a Himalayan-inspired vegetarian feast.
Watermelon Gin Punch with Himalayan Salt
Elegant black tea and botanical flavors round out this pretty party punch.