Recipe: Perigord Tart

1 unmold the pastry on its parchment paper and line
a tart mold. prick the pastry with a fork and blind bake
for 5 minutes in a preheated oven at 355°F (180°C).

2 chop the walnuts with a knife. mix the eggs, brown sugar
and honey, then add the butter, flour and vanilla.
when the cream is smooth, incorporate 3.5 oz (100gr) of chopped walnuts.

3 spread the filling over the pastry, sprinkle with the remaining chopped walnuts.
bake for 10 minutes in a preheated oven at 390°F (200°C), then lower to 355°F (180°C)
and bake for another 25 minutes.

4 let cool before unmolding and enjoy with
a scoop of ice cream of your choice.