To make the pastry – place the butter, flour and a pinch of salt into a food processor and pulse to a breadcrumb consistency. Add the water and continue pulsing until the dough comes together. Remove from the processor and knead gently to form a dough. Leave covered to rest for 30 minutes.
Meanwhile – make the honeycomb by first lining a heatproof container with baking paper. Heat the sugar, honey and water in a small saucepan over a medium heat until it reaches a light caramel colour. Add the baking soda and whisk it through the caramel. Pour immediately into the container and leave to set.
To make the tart filling – place the butter, cream, honey and rum into a medium-sized saucepan. Heat gently and combine well. In a large bowl, add the walnuts, sugar and egg yolks. Mix in the warm cream, combine well and set aside.
For the yoghurt sorbet – whisk all the ingredients together in a bowl. Place in an ice cream machine and churn until set, then freeze until required.
To make the tart – preheat an oven to 190°C. Roll the pastry into a large square 5mm thick. Place it neatly into a tart tin, cover with baking paper and fill with baking weights. Let the pastry relax for half an hour before blind baking for 20-25 minutes. Once cooked through, remove the weights and paper and add the tart filling. Turn the oven down to 170°C and bake for 20 minutes until just set. Cool to room temperature.
To serve – cut the tart into neat portions and place in a dessert bowl. Add some crushed honeycomb, a scoop of yoghurt sorbet and half a roasted pear.
3 corella pears, halved & roasted
180g butter, chilled & diced
60ml cold water
3 tablespoons rum
200g walnuts, crushed
8 egg yolks
5g baking soda
300g plain yogurt
180ml sugar syrup
1 vanilla bean, scraped
1 tablespoon lemon juice
1 teaspoon rosewater