| Preparation - Directions: |
Pate Brisse: Blend flour, butter, oil and sugar well. Add ice water and form into ball. Knead dough lightly with heel of hand for a few seconds to distribute fat. Reform to ball, dust with flour, wrap in wax paper, chill for 1 hour. Roll 2/3 dough into 12-1/2 inch round, fit it into an 11 inch flan ring set on a baking sheet, leaving 1/4 inch overhang. Chill shell for 30 minutes. Roll remaining of dough into 11 inch round and chill.
Nut Mixture: In a deep, heavy skillet, combine sugar and water and cook syrup over low heat. Stir and wash down any sugar crystals clinging to sides of pan with a brush dipped in cold water, until sugar is dissolved. Increase heat to high and boil, swirling the pan, until syrup is a light caramel. Remove pan from heat, add nuts, butter and milk. Bring mixture to a simmer, stirring for 15 minutes. Add honey.
Pour nut mixture into pastry shell. Brush edge with water, set 11 inch pastry round over filling, press edges firmly. Cut slit in center, bake in preheated oven at 425° for 20 minutes or until browned. Cool for four hours. Invert cake onto a serving dish and frost.
Frosting: Melt chocolate in top of double broiler. Remove pan from heat and beat in butter, oil and salt. Spread sides and top of cake with chocolate mixture and decorate with walnut halves.
Cake can be kept up to 2 weeks, refrigerated.
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