Caramelized Honey Nut and Seed Tart





  • 1½ cups flour
  • ½ a teaspoon of salt
  • 2 egg yolks
  • ¼ a cup of powdered sugar
  • ½ a cup chilled, unsalted butter (cut into pieces)

Filling and Assembly

  • ¼ cup Manuka Love Honey Blend
  • ¼ a cup of granulated sugar
  • ¼ a cup of heavy cream
  • 4 tablespoons of unsalted butter
  • 2 tablespoons of light corn syrup
  • ½ a teaspoon of vanilla extract
  • ½ a teaspoon of salt
  • 2 cups of mixed unsalted, roasted nuts (i.e. almonds, hazelnuts or pecan nuts)
  • 1/3 a cup of roasted, unsalted seeds (i.e. sunflower and/or pumpkin seeds)



Pulse powdered sugar, flour, and salt in a food processor to combine. Add butter and pulse to work in just until mixture is the texture of coarse meal with a few pea-size pieces of butter remaining.

Beat egg yolks with 1 tablespoon water in a bowl to combine. Gradually pour into the food processor (with the motor running). Process until dough starts to come together in large pieces.

Using lightly floured fingers, press dough about 2.5cm up sides and then evenly into the bottom of a spring form pan, making sides slightly thicker than bottom. Use a floured flat, straight-sided measuring cup or glass to compact and smooth dough; freeze until solid, 15–20 minutes.

Preheat oven to 350˚. Prick bottom of dough in a few places with a fork and bake until golden all over, 20–25 minutes. Transfer pan to a wire rack. (Leave oven on if you’re not making the crust ahead and are making the filling next.)

Filling and Assembly

Bring the Manuka Love Honey together with 1 tablespoon water to a simmer in a small saucepan over low heat, swirling pan often, until mixture is darkened in colour and nutty smelling, about 2 minutes. Add granulated sugar, heavy cream, butter, corn syrup, salt, and vanilla and carefully stir until mixture is smooth. Increase heat to medium; bring to a boil. Cook, swirling pan, until caramel is slightly darkened in colour and thick enough to coat a spoon, 5–8 minutes. Remove from heat, add nuts and seeds to caramel, and stir to coat.

Scrape filling into warm or room-temperature crust, pushing to the edges to evenly fill. Bake until filling is deep golden brown and caramel is bubbling, 25–30 minutes. Let it cool down.