Walnut Tart

For the pie crust: Lightly butter 8 inch tart pan with a removable bottom .Place the flour and icing sugar in the food processor and pulse to combine. Add the cold butter and pulse till it clumps and looks like small breadcrumbs.

Take out of the processor and put together till just combined. Transfer the pastry to the tart shell and press down to cover the bottom and sides of the tart pan.Gently pierce the bottom of the crust with a fork.

Cover and place the pastry crust in the freezer for 15 minutes to chill.

Preheat oven to 220 degrees C.Place parchment paper on the chilled crust and fill it with baking beans (you could use kidney beans instead). Blind bake for 10 minutes.

Remove the beans and bake for another 5 minutes till crust looks just cooked. Remove from oven and place on a wire rack to cool. It is now ready to be filled.

The shortbread crust can be covered and stored for a few days.

For the filling: Lower oven to 175°C. Combine cream, both sugars, and honey in heavy medium saucepan. Bring to boil, stirring until sugar dissolves.

Continue to boil until mixture darkens and thickens slightly, about 4 minutes. Remove from heat. Stir in the walnuts and liqueur. Spoon filling evenly into the crust.

Bake tart until filling is caramel brown and bubbling thickly and crust is golden,about 30 minutes. Transfer tart to rack and cool completely in pan.

Carefully remove pan sides from tart. Cover and store at room temperature.

For the Ganache: Heat cream on a low heat till simmering. Keep stirring to ensure that the cream doesn’t start burning at the bottom or sides of the pan. Pour in the chopped chocolate and let it stand for a few minutes.

Gently stir the mixture and add the coffee liqueur till completely combined. This can be stored refrigerated for 3-4 days. Heat on gentle heat before serving

Cut tart into wedges and serve at room temperature with a little bit of the ganache poured on top.