How to make
8 servings
Crust:
1 cup whole wheat flour
1 tablespoon sugar
½ teaspoon fine sea salt
7 tablespoons chilled unsalted butter, cut into pieces
1 egg yolk
Filling:
¾ cup heavy whipping cream
⅓ cup sugar
3 tablespoons brown sugar
3 tablespoons ACTIVIST Mānuka Honey, plus more for drizzling
½ cup coarsely chopped walnuts
½ cup sliced almonds
⅓ cup shelled pistachios
For the crust:
Combine the flour, sugar and salt in a large bowl. Cut in the butter pieces using a pastry blender or fingertips until the mixture resembles coarse meal. Using a fork, mix in the yolk. Gather the dough into a ball; flatten into a disk. Wrap the dough disk in waxed paper and chill 30 minutes. (Dough can be made 2 days ahead; keep chilled. Let the dough soften slightly at room temperature before continuing.)
Roll the dough out on a lightly floured surface to a 10-inch round. Transfer the dough to a 9-inch-diameter tart pan. Press the dough into the pan. Freeze until firm.
For the tart:
Position rack in the bottom third of the oven and preheat to 400°F. Combine the cream, both sugars and honey in a heavy small saucepan. Stir over low heat until the sugar dissolves. Increase the heat to medium-high and boil until the mixture thickens and darkens slightly, about 4 minutes. Cool slightly; stir in the nuts. Spoon the filling into the crust, spreading evenly with the back of the spoon.
Bake until the filling bubbles thickly and is deep amber in color and the crust is golden brown, about 30 minutes.
Remove from oven; drizzle lightly with additional honey to glaze. Cool completely.
