Sticky Walnut Honey Tart Recipe

Sticky Walnut Honey Tart Recipe

I love walnuts and I love fresh golden honey so naturally, a sticky walnut honey tart happened.

I’ll delve a little more into the back story behind why I made this walnut honey tart. I was given a delicious container of fresh honey from a work colleague who keeps bees here in Auckland. It’s golden and beautifully smooth. The flavour is so rich and fresh and its real liquid honey too, perfect for baking with. I love knowing where the honey came from, knowing that local bee’s sourced the pollen and created this amazing ingredient.

Sticky Walnut Honey Tart Recipe

The second main ingredient is of course walnuts. I decided to make a dessert which used walnuts because Carl doesn’t usually like eating them due to the flavour. I was determined to create something that he would like, therefore proving that walnuts could be delicious.

Sticky Walnut Tart with Honey

A deliciously textured tart made with crunchy walnuts and fresh honey. 

Pastry Base

  • 175 grams plain flour
  • pinch salt
  • 20 grams caster sugar
  • 100 grams salted butter
  • 1 large egg yolk
  • 2 tsp water


  • 175 grams walnuts
  • 85 grams salted butter
  • 50 grams caster sugar
  • 50 grams honey
  • 150 mls heavy cream


  1. You will need a 22-inch diameter pie/flan tin lined with baking paper or greased

  2. Combine the flour, salt, sugar and butter in a food processor. Process the mixture until it resembles breadcrumbs. With the machine still running, add the egg yolk and water together. 

  3. Remove the mixture and chill the dough for about 20 minutes. Sometimes I’ll even pop it in the freezer for slightly less time to cool it quicker. 

  4. Once chilled, lightly flour a board and start kneading for a few minutes. Roll out the dough to a size that is bigger than the tin. Approximately 25-27 inches. A few inches bigger than the tin because you want the sides to drape over. 

  5. Gently press the dough into the into the base and sides of the tin, be very gently to ensure it doesn’t tear or have pockets of air underneath. Cut off the excess dough from around the sides and tidy up the rim. 

  6. Chill the dough again, for about 15 minutes. While it’s chilling preheat the oven on bake to 200 degrees Celcius (385 F). Once the dough is chilled, you need to cover it with baking paper and bake blind for 15 minutes, then lower the temperature to 180 degrees Celcius (350 F), remove the paper/beans and bake for a further 5 minutes. Remove from the oven and rest. 

  7. Keep the oven on, and change the temperature to 190 degrees Celcius (375 F) ready for cooking the finished pie. 

Walnut Filling

  1. Combine the walnuts, sugar, butter and honey into a nonstick pan and cook on a low heat. Stir constantly until the mixture is a pale yellow colour. Stir in the cream and cook for a further minute until bubbling. 

  2. Pour the mix into the tart crust and bake for a further 12 minutes until a deep golden colour. Let the tart cool in its tin. Serve at room temperature with ice cream or freshly whipped cream. 

Please tag me in your photos if you make this recipe and let me know how you like it in the comments below.


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