You’ll need a 12-inch tart pan with a removable bottom for this recipe.
Serves 12 to 14
For the pastry dough
2 cups plus 2 tablespoons all-purpose flour
3 tablespoons granulated sugar
Pinch kosher salt
3/4 cup plus 2 tablespoons cold unsalted butter, cut into small pieces
2 egg yolks, lightly beaten
3 to 4 tablespoons cold water
For the filling
1 1/2 cups sugar
1/2 cup water
1/3 cup honey
1 1/2 cups walnut halves
1 cup pecan halves
1 cup whole cashews or macadamia nuts
1/4 cup unsalted butter
1 cup milk
For the Chocolate Glaze
6 ounces semisweet chocolate, chopped
1/4 cup unsalted butter
2 teaspoons vegetable oil, or other neutral-flavored oil
To make the dough: In the bowl of an electric stand mixer fitted with the paddle attachment, combine the flour, sugar and salt on low speed. Add the butter, mixing just until the mixture resembles soft, fine breadcrumbs. Combine the egg yolks and 3 tablespoons of water and add this mixture to the flour mixture, mixing until just combined. If the dough is dry, add an additional tablespoon of water. With your hands, shape the dough into a ball and flatten it into a disk. Cover the dough in plastic wrap and chill at least 30 minutes.
Preheat the oven to 375ºF.
Roll the dough out to a 13-inch circle and transfer it to a 12-inch tart pan with a removable bottom, pressing the dough into the pan; trim off any excess dough. Fill tart shell with pie weights or dry beans and bake for 10 to 15 minutes until light golden and completely cooked. Remove the shell from the oven and set aside. Once the shell has cooled, remove the weights. Leave the oven on.
To prepare the filling: In a 4-quart saucepan over medium heat, combine the sugar, water and honey and bring to a boil. Cover and continue to cook for 2 minutes. Remove the lid and boil, uncovered, until the mixture is a medium caramel color, 9 to 10 minutes. Remove from the heat and stir in the nuts, butter and milk. Return the saucepan to low heat and bring to a simmer. Cook for 10 to 15 minutes, stirring occasionally, until the mixture is a deep caramel color and very thick.
Quickly pour the filling into the tart shell, spreading to distribute the filling evenly. Place the torte on a rimmed baking sheet and cook for 10 minutes. (If the nuts are getting too brown, cover the torte loosely with foil.) Set aside to cool for at least 4 hours.
Meanwhile, prepare the Chocolate Glaze: In a small saucepan over low heat, combine the chocolate, butter and oil, stirring occasionally until smooth. Keep warm until ready to use.
Remove the tart ring and cut the torte into small wedges. Serve the torte drizzled with the Chocolate Glaze.