Honey-Nut Tart with Chocolate Rye Crust

Name: Honey-Nut Tart with Chocolate Rye Crust
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 2 cups whole-grain dark rye flour , plus more for dusting; 1 ⁄ 3 cup minced bittersweet chocolate; 8 tbsp. unsalted butter, cubed and chilled; 1 tbsp. light brown sugar; 1 tsp. kosher salt; 1 ⁄ 4 cup ice-cold water; 3 ⁄ 4 cup sugar; 1 ⁄ 2 cup honey; 2 tbsp. unsalted butter, melted; 2 tsp. vanilla extract; 1 1 ⁄ 2 tsp. ground cinnamon; 1 ⁄ 4 tsp. kosher salt; 2 eggs, lightly beaten; 1 ⁄ 3 cup blanched almonds; 1 ⁄ 3 cup pecans; 1 ⁄ 3 cup pine nuts; 1 ⁄ 3 cup walnuts; Maldon flake sea salt, for sprinkling

Serves
serves 6-8

BILL PHELPS

The gooey filling in this tart is held together by a rye flour crust that gets its structure, and depth, from chocolate.

Ingredients

For the Crust

2 cups whole-grain dark rye flour, plus more for dusting
¹⁄₃ cup minced bittersweet chocolate
8 tbsp. unsalted butter, cubed and chilled
1 tbsp. light brown sugar
1 tsp. kosher salt
¹⁄₄ cup ice-cold water

For the Filling and Serving

³⁄₄ cup sugar
¹⁄₂ cup honey
2 tbsp. unsalted butter, melted
2 tsp. vanilla extract
1 ¹⁄₂ tsp. ground cinnamon
¹⁄₄ tsp. kosher salt
2 eggs, lightly beaten
¹⁄₃ cup blanched almonds
¹⁄₃ cup pecans
¹⁄₃ cup pine nuts
¹⁄₃ cup walnuts
Maldon flake sea salt, for sprinkling

ADVERTISEMENTAD

Instructions

Step 1

Make the crust: Pulse flour, chocolate, butter, sugar, and salt in a food processor into pea-size crumbles. Add water; pulse until dough forms. Flatten dough into a rectangle and wrap in plastic wrap; chill 1 hour.

Step 2

Make the filling and bake the pie: Heat oven to 400°. Whisk sugar, honey, butter, vanilla, cinnamon, salt, and eggs in a bowl; stir in nuts. On a lightly floured surface, roll dough into a 7" x 16" rectangle, about 1⁄6 thick; press dough into a 5" x 14" rectangular tart pan and trim edges. Pour filling over dough; bake until filling is slightly set, about 30 minutes. Let cool; sprinkle with flake sea salt.