Caramelized Walnut Toffee Tart

Pate sucre8 ounce butter, unsalted, softened2 tablespoons sugar1 egg#189; teaspoon salt1 pound pastry flour, sifted2-3 tablespoons waterWalnut filling#188; pound toffee pieces1 pound butter1 pound brown sugar4 ounces sugar#190; pound honey2#188; pounds walnuts#189; cup cream2 cups bittersweet chocolate chipsFor the dough: With an electric mixer, mix softened butter with egg until well combined.In another bowl, stir dry ingredients together; add to egg and butter mixture. Work gently in mixer with paddle attachment until 'ball' forms. Mix just to the point of coming together. Remove and allow to rest 1 to 2 hours.Heat oven to 350 degrees. Line baking sheet with dough, making sure to line the sides, also, bake until lightly golden brown and about three-quarters done, 10-12 minutes.For the filling: In a heavy sauce pan over medium-high heat, bring the butter, sugars and honey to a boil. Let boil, stirring constantly for 10 minutes. Stir in cream.Remove from heat and stir in toffee and nuts; pour into pre-baked crust. Bake 10-12 minutes until many small bubbles form.Remove from oven; sprinkle chocolate chips over tart to melt. Cool and cut.Serves eight.Chef's note: You can freeze the squares to enjoy later.Chefs Michael and Susan Maddox, Le Titi de Paris, Arlington Heights