Instructions: To make crust: Butter and flour 9 inch tart pan. Place nuts and sugar in food processor; process until mixture is not too coarse but not too fine. Put in medium bowl. Add softened butter and mix with fingers. Empty into tart pan.

Using a tablespoon, spread out to uniform thickness on bottom of pan and press down to compact. Put foil underneath pan to prevent batter from dripping

To make filling: Preheat oven to 350 degrees. Whisk together flour, pepper and salt. Set aside.

Melt chopped chocolate and butter in double boiler, stirring occasionally until smooth. Add honey.

In mixer bowl using whip attachments, beat eggs until very foamy. Add granulated sugar in 4 parts, then beat in brown sugar. Add vanilla. Beat until light and fluffy.

Reduce mixer to low. Pour in chocolate mixture and mix. Add flour mixture all at once. Mix until incorporated.

Empty batter into shell. Smooth top. Sprinkle chopped walnuts on top.

Bake about 25 minutes. Cool, then remove from pan.

To make ganache: Put chocolate in a food processor and finely chop. Combine cream and corn syrup in saucepan. Heat to a gentle boil. Pour over chocolate; let set 1 minute. Pulse 3 to 4 times; let set 1 minute. Add vanilla, pulse 3 to 4 times; empty into bowl. Let thicken slightly, but make sure mixture is still pourable. Drizzle over top of finished tart.

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