For the dough:
2 1/2 cups all-purpose flour
1 cup cold unsalted butter or margarine, cut into small pieces
3 tablespoons granulated sugar
6 tablespoons ice-cold water
For the filling:
1 1/2 cups granulated sugar
1/2 cup ice-cold water
3 1/2 cups chopped walnuts
1 cup less 2 tablespoons unsalted butter, at room temperature
1 cup less 2 tablespoons milk
1/3 cup honey
For the glaze:
170g semi-sweet chocolate, cut into small pieces
1/4 cup unsalted butter, at room temperature
3/4 teaspoon vanilla extract
walnuts for garnish
For the dough:
2 1/2 cups all-purpose flour
1 cup cold unsalted butter or margarine, cut into small pieces
3 tablespoons granulated sugar
6 tablespoons ice-cold water
For the filling:
1 1/2 cups granulated sugar
1/2 cup ice-cold water
3 1/2 cups chopped walnuts
1 cup less 2 tablespoons unsalted butter, at room temperature
1 cup less 2 tablespoons milk
1/3 cup honey
For the glaze:
170g semi-sweet chocolate, cut into small pieces
1/4 cup unsalted butter, at room temperature
3/4 teaspoon vanilla extract
walnuts for garnish
Prepare the dough: In a large bowl, mix well the flour with the cold unsalted butter or margarine
Work the dough until it becomes smooth and even
Add the ice-cold water and mix until all the water is incorporated
Shape into a ball and dust with flour
Wrap in plastic wrap or aluminum foil and refrigerate for 1 hour
Roll out 2/3 of the dough with a rolling pin on a floured surface, to a circle of 30 cm diameter
The remaining dough should be refrigerated
Place in an opening mold of 27.5 cm, leaving the dough overhanging by 0.5 cm
Cut off any excess and refrigerate for 30 minutes
Prepare the filling: In a deep saucepan, mix together the granulated sugar and ice-cold water
Cook over low heat, stirring constantly, until the sugar has dissolved and the mixture is caramelized
Remove from heat and stir in the chopped walnuts, unsalted butter, and milk
Return to medium heat and cook, stirring, for 15 minutes
Add the honey and mix well
Roll out the reserved dough with a rolling pin on a floured surface, to a circle of 27.5 cm diameter
Spread the walnut mixture quickly over the bottom of the mold, patty the edges with water, and cover with the reserved dough, pressing firmly, until it sets
Mold into a shape, leaving an indentation in the center
Bake in a preheated oven at 220°C for 20 minutes or until golden brown
Let cool for at least 4 hours before serving
This cake can be stored in the refrigerator for up to 2 weeks.
