(You will need an 8″ tart tin)

Pastry:
175g (6 oz.) Flour
90g (3 oz.) butter
3 tbs. water
1 Egg

Filling:
225g (8 oz.) Honey
110g (4 oz.) Light Brown sugar
2 Eggs
1 tsp Vanilla Extract
110g (4 oz.) Unsalted Butter(melted)
110g (4 oz.) Walnuts

First make the pastry either by rubbing the butter into the flour by hand or in a food processor.Add the water to bind.
Let this pastry rest for 30 mts. then use it to line an 8″ tart tin.
(be sure to allow a generous overlap to allow for shrinkage)
Line with tinfoil and something to weigh it down and bake it blind in a moderate oven(Gas 6, 200 C, 400 F) for 10 to 15 mts until it is firm.
Take off the foil, and put back in the oven for 5 mts to brown lightly.

Beat the two eggs with the brown sugar until it becomes light and fluffy.
While still beating add in the honey (the easiest way to do this is to pour out a half from a 450g (1 lb.) jar) then the vanilla, and the melted butter.
Scatter the walnuts on the base of the pastry shell,spoon over the filling mix and cook at Gas 4, 175 C, 350 F. for 45 to 60 mts. until just set.

Because it is so sweet it is delicious with the slightly sharp flavour of Crème Fraiche.