3 lg. egg yolks
1 tsp. vanilla extract
1 tbsp. water
1 3/4 c. all-purpose flour
1/2 c. granulated sugar
Pinch of salt
8 tbsp. (1 stick) unsalted butter, well chilled and cut into 1/2 inch pieces

NUT FILLING:

5 tbsp. unsalted butter, softened
1/2 c. granulated sugar
2 tbsp. honey
Pinch of salt
1/2 c. heavy whipping cream
1 1/2 c. walnuts coarsely chopped
1/3 c. hazelnuts finely chopped

CHOCOLATE GLAZE:

6 tbsp. water
6 oz. bittersweet chocolate, very finely chopped
Walnut halves for garnish (optional)

In a small bowl combine the egg yolks, vanilla and water.

In a medium bowl, stir together the flour, sugar and salt. Distribute the butter cubes evenly over the flour mixture. Using your fingers, quickly rub the butter into the flour mixture, until the butter forms thin flakes. Make a well in the center and add the egg yolk mixture. Using your fingers toss the mixture until the dough clings together.

Turn the dough onto a lightly floured work surface and knead lightly 2 or 3 times until the dough comes together into a ball. Flatten the ball of dough into a 5 inch disk and wrap it in waxed paper. Refrigerate the dough for about 30 minutes, until firm enough to roll.

Butter the bottom and side of an 11 inch tart pan with a removable bottom. Remove the dough from the refrigerator and between two pieces of waxed paper roll it into a 13 inch circle. Carefully remove one sheet of the waxed paper and flip the pastry into the pan. Gently ease it into the bottom and side of the pan. Using a small knife, trim the edge of the pastry so that it is even with the edge of the tart pan. Chill the tart shell in the freezer for 20 minutes, until firm.

Position a rack in the lower third of the oven and preheat to 375 degrees. Bake the thoroughly chilled tart shell for 8 to 10 minutes or until golden brown. Remove the shell from the oven and cool completely. Reduce the oven temperature to 350 degrees.

Make the Nut Filling: In a medium bowl using a hand-held electric mixer set at medium speed, cream together the butter, sugar, honey and salt for 1 minute, until light and fluffy. On low speed, add the cream and beat until just mixed. Do not overbeat the mixture. Using a spatula, fold in the nuts. Scrape the filling into the cooled tart shell and bake for 20 to 25 minutes, until the tart is golden brown and the filling is bubbling. The filling will still be soft. Remove the tart from the oven and cool completely.

Make the Chocolate Glaze: In a small saucepan, bring the 6 tablespoons of water to a boil. Remove the pan from the heat and stir in the chocolate until it is smooth. Cool slightly. Pour the glaze evenly over the nut filling so that it is completely covered. Garnish with walnut halves, if desired. Let the tart set for 1 hour at room temperature before cutting.