INGREDIENTS

INSTRUCTIONS

makes one 9-inch tart  In a heavy saucepan, bring 1/4 cup water and
sugar to a boil, stirring  until sugar is dissolved. Boil syrup in a
covered pan, without  stirring; you can either swirl the pan, or wash
down the sides of the  pot with a pastry brush dipped in water to
remove any sugar crystals  that have clung, until it begins to turn
golden. Carefully add cream  (mixture will bubble up) and return pan to
heat. Add butter, honey,  and salt, stirring until butter has melted
and the mixture is smooth.  Stir in walnuts and simmer, uncovered, over
medium heat, stirring  occasionally, about 5 minutes. Remove from heat
and let cool.  Meanwhile, roll half of the pate sucree between 2 sheets
of plastic  wrap into an 11-inch circle. Fit pastry into a 9-inch
fluted tart pan  with a removable bottom. To trim the dough evenly,
roll the rolling  pin over the tart pan. Chill for 20 to 30 minutes.
Heat oven to 400.  Fill tart shell with cooled walnut mixture,
spreading evenly with a  rubber spatula. Roll out remaining dough
between 2 sheets of plastic  wrap into an 11-inch circle. Transfer to
tart shell. Press top crust  edge to bottom crust to seal. Roll rolling
pin over tart pan to trim  edge. Freeze for 20 minutes. Bake on a
parchment-lined baking sheet  until crust is golden, about 25 to 30
minutes. Cool on a wire rack.  In a double boiler over barely simmering
watere, melt chocolate,  stirring until smooth. Cool chocolate and
transfer to a pastry bag  fitted with a very small plain tip, like an
Ateco #2 tip. Pipe  chocolate in a circular pattern over entire surface
of tart. Let  chocolate set at room temperature, about 1 to 2 hours.
Pate Sucree (Makes two 11-inch shells):  Place the flour and sugar in
the food processor; pulse to combine. Add  butter; pulse until mixture
resembles coarse meal, 10 to 20 seconds.  Lightly beat egg yolks; add
ice water. Add to food processor while  machine is running; process
until the dough holds together. Divide  dough into two batches; turn
out onto two separate pieces of plastic  wrape. Flatten each into a
circle, and wrap in plastic wrap;  refrigerate for at least 1 hour.
Source: Martha Stewart's sister Laura Plimpton,
http://www.marthastewart.com  Posted to Bakery-Shoppe Digest V1 #431 by
R M Garelis  <garelis3@airmail.net> on Dec 02, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 5329
Calories From Fat: 2639
Total Fat: 309.5g
Cholesterol: 708.3mg
Sodium: 1977.2mg
Potassium: 2600.5mg
Carbohydrates: 591.5g
Fiber: 36.3g
Sugar: 306g
Protein: 95g