Mixed Salted Nut Tart

Ingredients:

• 11 tablespoons unsalted butter
• 1.5 cups premium flour
• 1 can (425 g) mixed salted roasted nuts
• 1/4 cup + 3 tablespoons granulated sugar
• 1/4 cup light brown sugar
• 0.5 cups honey
• 1 tsp vanilla extract
• 2 large eggs, lightly beaten

Preparation:

1. Cut 8 tablespoons of butter into cubes and place it in the freezer until the cubes become firm, about 15 minutes. Preheat the oven to 190°C.
2. In a food processor, combine the flour, 1/2 cup of the mixed nuts, 3 tablespoons of granulated sugar, and a pinch of salt until the nuts are finely chopped. Stir in the chilled cubes of butter until the mixture resembles coarse grains. Stir in 2 tablespoons of ice water until the dough comes together when pressed. Turn the dough out onto a piece of plastic wrap (it will still be quite crumbly), shape it into a disk, cover with plastic wrap, and refrigerate for 20 minutes.
3. Place the dough into a 22cm tart pan with a removable bottom and press it into an even layer against the rim and up the sides of the pan (you can use the bottom of a measuring cup to press it down). Prick the dough with a fork. Freeze until firm, about 10 minutes.
4. Place the pie pan on a baking sheet. Line the dough with parchment paper and fill it with pie weights or dried beans. Bake until the edges are golden brown, about 20 minutes. Remove the parchment paper and weights and continue baking until the crust is light brown and dry to the touch, about 10 more minutes. Transfer to a wire rack. Reduce the oven temperature to 350°F (175°C).
5. While the crust is baking, prepare the filling.:
   
   In a medium saucepan, combine the remaining 3 tablespoons butter, the remaining 1/4 cup granulated sugar, brown sugar, honey, and a pinch of salt. Bring to a boil over medium heat and, stirring constantly, continue to cook for 1 minute.
6. Remove from heat and set aside to cool slightly, about 10 minutes. If the crust has cooled, return it to the oven for 5 minutes to warm through. Stir the vanilla extract and beaten eggs into the filling until smooth. Spread the remaining nuts (about 2.5 cups) in an even layer on the pie crust and pour the filling over them.
7. Bake until the edges are set but the center of the filling is still slightly jiggly, 20 to 30 minutes. Let the pie cool on a wire rack. Serve slightly warm or cool to room temperature.