Caramelized-Honey Nut and Seed Tart
A luxurious dessert tart featuring a buttery shortbread crust filled with a caramelized honey sauce loaded with mixed roasted nuts and seeds. The combination of pecans, hazelnuts, peanuts, pistachios, and seeds creates a delightfully crunchy texture with rich caramel flavors.
Ingredients
- •1½ cups all-purpose flour
- •¼ cup powdered sugar
- •½ teaspoon kosher salt
- •½ cup chilled unsalted butter
- •2 large egg yolks
- •¼ cup honey
- •¼ cup granulated sugar
- •¼ cup heavy cream
- •4 tablespoons unsalted butter
- •2 tablespoons light corn syrup
- •½ teaspoon kosher salt
- •½ teaspoon vanilla extract
- •2 cups mixed unsalted roasted nuts
- •⅓ cup unsalted roasted seeds
- •1 piece springform pan
Cooking Instructions
- 1.
Pulse flour, powdered sugar, and salt in a food processor to combine. Add butter and pulse to work in just until mixture is the texture of coarse meal with a few pea-size pieces of butter remaining.
5 min
- 2.
Beat egg yolks with 1 tablespoon water in a small bowl just to combine. With the motor running, gradually pour into food processor. Process until dough starts to come together in large pieces.
3 min
- 3.
Using lightly floured fingers, press dough about 1" up sides and then evenly into bottom of springform pan, making sides slightly thicker than bottom. Use a floured flat, straight-sided measuring cup or glass to compact and smooth dough; freeze until solid, 15-20 minutes.
20 min
- 4.
Preheat oven to 350°F. Prick bottom of dough in a few places with a fork and bake until golden all over, 20-25 minutes. Transfer pan to a wire rack. (Leave oven on if you're not making the crust ahead and are making the filling next).
25 min
- 5.
Crust can be baked 1 day ahead. Let cool; store tightly wrapped at room temperature.
- 6.
Bring honey and 1 tablespoon water to a simmer in a small saucepan over low heat, swirling pan often, until mixture is darkened in color and nutty smelling, about 2 minutes. Add granulated sugar, heavy cream, butter, corn syrup, salt, and vanilla and carefully stir until mixture is smooth. Increase heat to medium; bring to a boil. Cook, swirling pan, until caramel is slightly darkened in color and thick enough to coat a spoon, 5-8 minutes. Remove from heat, add nuts and seeds to caramel, and stir to coat.
10 min
- 7.
Scrape filling into warm or roomtemperature crust, pushing to the edges to evenly fill. Bake until filling is deep golden brown and caramel is bubbling, 25-30 minutes. Let cool.
30 min
- 8.
Tart can be made 1 day ahead. Store tightly wrapped at room temperature.
