2 cups coarsely chopped California walnuts, divided
1 cup honey
1/3 cup plus 1 tablespoon rum
3-1/2 ounces dark baking chocolate, chopped
1/3 cup heavy cream
1 teaspoon unsalted butter, room temperature
Preparation
Preheat oven to 350°F.
If using homemade pie crust, make the crust, and when ready, roll out the dough to create a bottom and a top crust.
Sprinkle breadcrumbs on the bottom of a 9-inch tart pan, and line the pan with one crust. Using a fork, poke lots of holes into the bottom and sides of the dough.
In a bowl, combine 1-3/4 cup walnuts, honey and rum; stir until combined. The filling mixture will be liquid-y, but will soak into the crust during baking.
Pour the filling into prepared tart pan and cover with the top crust. Do not crimp the edges but rather, cut off the crusts flush with the edge of the pan.
Place pan on baking sheet and bake for about 40 minutes until the crust is golden.
Remove from the oven and allow to cool to room temperature.
Place chocolate in a small heatproof bowl.
In small saucepan, heat the cream until very hot, just before it simmers. Pour over the chocolate in bowl, stirring until the chocolate melts. Add butter, stir until combined.
Cool chocolate glaze to room temperature and spread over top of tart, adding remaining 1/4 cup walnuts to garnish.
Your browser does not support images upload. Please choose a modern one
Sign Up for Our Free Newsletter
Subscribe to our free e-newsletter to receive the latest updates from California Walnuts, including tasty nutritious recipes, health and fitness tips
Please Note
This link connects to a third party website not associated with the California Walnut Board. The link has been provided solely as a convenience to you. The California Walnut Board assumes no responsibility for the accuracy, quality, safety, or nature of the content on the linked site. Click Continue to visit the requested site, or click cancel to remain on the current page.