Caramelized Walnut Toffee Tart
8 ounce butter, unsalted, softened
2 tablespoons sugar
1 pound pastry flour, sifted
2-3 tablespoons water
pound toffee pieces
1 pound butter
1 pound brown sugar
4 ounces sugar
2 cups bittersweet chocolate chips
For 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.
Chef's note: You can freeze the squares to enjoy later.
Chefs Michael and Susan Maddox, Le Titi de Paris, Arlington Heights