With baking, accuracy in measurement can make the difference between a tender crust and a tough one, so if at all possible I recommend measuring by weight rather than using the volume approximations.
- 1.5 oz (1/4 cup) potato starch
- 2 oz (6 tablespoons) matzah cake meal
- 2 oz (1/2 cup) almond meal
- 1/2 tsp salt
- 2 oz (1/4 cup) oil
- 2 oz (1/4 cup) almond milk
- 1 oz (2 tablespoons) sugar
- 1 cup (3.5 oz) walnuts
- 1 cup (3.5 oz) pecan halves
- ½ cup (6 oz) honey
- ½ cup (4 oz) dark brown sugar
- 1 teaspoon fresh orange zest, packed (zest of one small orange)
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 3 eggs, lightly beaten
To make crust: Preheat the oven to 375.
Whisk the potato starch, cake meal, almond meal, sugar and salt together in a large bowl. Add the oil and almond milk and stir to combine. Press the crust into a 9-inch tart pan with a removable bottom. Trim the top edges flush with the top of the pan. Reserve the scraps. Cover the crust with a piece of foil, top with pie weights and bake for 15 minutes.
Remove the foil and bake and additional 5-10 minutes or until golden brown. Remove the tart shell from the oven. If there are cracks in the shell patch them with the reserved scraps and return the pan to the oven for a minute or two to cook them into the crust.
(This is important so that the filling doesn’t leak out the bottom). Remove the tart from the oven and turn the oven down to 325.
Warm honey until very thin and liquid-y. Whisk in the brown sugar, orange zest, salt, vanilla and eggs. Stir in the nuts. Pour filling into baked tart crust.
Bake at 325 for 30 minutes or until tart is set.