Pastry:
Stir flour with sugar and salt in a small bowl. Using a pastry cutter, or with your fingers, mix in butter until mixture is mealy with tiny pieces of butter still visible.

In a measuring cup, combine 5 tablespoons (75 mL) of water with egg yolk and vanilla. Add all at once to flour mixture. Stir until dough comes together and can be pressed into a ball, adding more water if needed.

On a floured surface, roll out half of dough into a 10-inch (25 cm) round.

Fit into bottom of a 9-inch (23 cm) pie plate or tart pan with a removable bottom. Pastry will cover pie plate sides and go slightly over edge of plate. To have readied for later, roll out top pastry into a 10-inch (25 cm) round; cover while making filling.

Filling:
Combine sugar and water in small heavy pan and bring to a boil over high heat.

Without stirring, boil uncovered until syrup forms a light caramel colour. Remove from heat; add butter, cream and honey. Stir until somewhat combined; mixture will appear lumpy. Turn heat to low, return pan to burner. Boil gently uncovered for 10 minutes, stirring occasionally. Remove from heat; stir in nuts. Pour filling into pastry-lined pie plate.

Moisten edges of pastry in pie plate. Drape top pastry over filling, fitting and pressing to edges of bottom crust. Use a knife to cut away excess pastry; then pinch edges together to seal crust. Make steam slit in centre of pastry. Bake at 375ºF (190ºC) for 25 minutes or until crust is golden brown. Cool to room temperature on a rack before glazing.

Glaze:
Melt chocolate and cream in a small saucepan over low heat.

Remove from heat, stir in vanilla and continue stirring until smooth. Spread over cooled tart, garnishing edges with additional whole walnut or pecan halves if you like. Refrigerate tart 2 hours; cut while cold. Store covered with waxed paper in the refrigerator.

Makes 12 thin wedges.