This is a favourite dessert with our customers when Warwick puts it on our evening bistro menu. For the best results use fresh New Zealand grown walnuts and honey from an artisan producer. We recommend the Whanganui walnuts sold by stallholder Owen Wilson on Saturdays and First Peak honey from William. I particularly enjoy his Wetland Bush honey from Great Barrier Island.
- 120g unsalted butter
- 150g good honey
- 100ml cream
- 2tbsps rum
- 300g shelled walnut pieces
- 150g sugar
- 5 egg yolks
Line a regular size tart dish with sweet short pastry and blind bake it.
Put the butter in a pot and soften it on a low heat. Add the honey. Once the butter and honey have melted, add the cream and rum.
Mix the walnut pieces and sugar in a bowl.
Lightly whisk the egg yolks then pour them over the honey mixture and then mix in the walnut and sugar.
Stir well and fill the tart with the mixture.
Bake in a moderate oven for 40 minutes.
Serve warm or at room temperature with cream or yoghurt.
Also delicious for morning or afternoon tea.