Name: La Bonissima (Walnut-Honey Tart)
Yield: Serves 8 to 10
Ingredients: ½ cup sugar; 2¾ cups (all-purpose) flour; ½ pound unsalted butter, very cold, cut into thin slices; 2 large egg yolks; ½ cup unsalted butter, softened; 1 tablespoon dark rum; 6 cups ground toasted walnuts; 1½ cups honey; 1 teaspoon cinnamon; ½ cup dark rum; ½ teaspoon vanilla extract; ¼ cup heavy cream; 6 ounces bittersweet chocolate; ¼ cup unsalted butter; 3 tablespoons heavy cream; 1 tablespoon grated orange or lemon zest; 1½ tablespoons honey

Preparation info

Serves
8 to 10

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

This is the real thing—no apples. Just a dense, rich, double-crusted walnut tart with a chocolate glaze. We have defied tradition by adding a little honey to the glaze to pick up the honey in the filling. This tart is delicious served with whipped cream.

Ingredients

Pastry

2¾ cups (all-purpose) flour
½ cup sugar
½ pound

Method

For the pastry, combine the flour and sugar in a mixing bowl or in the bowl of a food processor. Cut or process in the butter with short pulses until the mixture resembles coarse cornmeal. Lightly beat the remaining ingredients together. Gradually work it into the flour mixture with your fingers, or pour it through the feed tube with the processor running and process just until the dough comes

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Ingredients

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