Walnut Tart

Pulse flour and sugar in a food processor for a few seconds. Add butter and process until mixture resembles fine breadcrumbs. Add egg and process until mixture forms a ball. Cover in plastic wrap and refrigerate for 30 minutes.
Roll out on a lightly floured surface and use it to line a 23cm loose-bottomed fluted tart pan. Refrigerate for 30 minutes.
Preheat oven to 200ºC. Line the pastry shell with baking paper, fill with rice or baking weights and blind bake for 10 minutes. Remove baking paper and weights from shell. Reduce heat to 180ºC.
To make filling process eggs, honey and cream in a food processor until well combined. Stir in nuts and then pour filling into case and bake for 30 minutes. Cover with foil if the top is browning too quickly.
When cool, sprinkle with icing sugar. Serve warm or at room temp with cream or vanilla ice cream.

Try substituting a mixture of walnuts, hazelnuts, pecans, macadamias and pistachios.
As you can see I have used a pie dish rather than a loose-bottomed tart pan. A loose-bottomed tart pan would make cutting the tart much easier.