Make the day before using or earlier in the day of baking.

Place the water, sugar and corn syrup in a 2 quart saucepan.

Stir over heat until the sugar is dissolved completely. Bring to a boil; wash sides of pan down with a natural bristle pastry brush (Do not use a plastic bristle brush as it can melt) dipped in cold water,

then boil without stirring until the mixture becomes a medium golden color.

Off heat, immediately add the butter and stir until is melted.

Pour the cream in all at once and stir.  If some of the cream lumps up don’t worry, it will melt down over the heat.

Return to medium high heat and bring to a boil.  Boil to 230 degrees on a candy thermometer.

Pour into a bowl.  Do not stir at this point as it can become granular if you do.  Allow to come to room temperature.  Refrigerate for longer storage.

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Pipe straight lines, left to right across the tart about 1/2 inch apart.

Continue to the bottom.

Turn the tart 90 degrees.  The lines will be vertical.

Pipe across the tart, left to right,  1/2 inch apart to the bottom.

First and second set of lines.

Turn 90 degrees again after the second set of lines and pipe to the bottom again.

Close up of finished baskeweave.

Finish the edge.

Finished tart.

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Pipe the whipped cream over the entire tart with the B tip. 

Tip the top of each star of whipped cream with a small dot of lime curd.

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See Lemon Curd.

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Spread the bottom of the shell with the raspberry jam.

Pour the lemon curd into the shell.

Cover the surface of the curd directly with plastic wrap. Refrigerate several hours until firm or overnight.  Remove the plastic wrap from the tart

and pour the glaze over the middle of the filling.

With a small offset spatula move the glaze lightly from the middle just to the edge of the filling sealing in the lemon curd.

Immediately pipe straight lines left to right across the tart, starting about 1 inch from the top. Continue down the tart leaving about 1 1/2 inches between the lines. You should have 9 lines.

With a toothpick or bamboo skewer, draw a straight line from the top to the bottom through the raspberry lines.

At the bottom, move over about 1 inch and draw the line straight up from the bottom to the top.

 
Repeat across the tart going down and up to form the chevron design. Store in the refrigerator or freeze.

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Lattice top, unbaked.

Lattice top, baked.

Finished Tart with powdered sugar.

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Heat the cream until it is steamy.  Do not boil.  Add the chocolate. 

Allow to sit for 4 to 5 minutes then whisk gently to smooth the chocolate.

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Release from the pan by loosening the crust with a pointed offset spatula

Place the spatula between the shell and the crust about every 3 inches.

Place the tart on a wide can.

and pull the rim down.

Place a flat spatula between the tart shell and the metal base. 

Go around the tart to make sure it is free.  Place two pancake turners, one on each side under the tart

and lift it onto a serving plate.

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Combine butter, honey, sugar, and brown sugar. 

Bring to a boil so bubbles cover the entire surface. 

Remove from the heat, add the cream and grated orange rind.

Stir in the nuts

and pour into the shell.

Quickly spread out.

Bake for 20 to 25 minutes or until the top is covered with bubbles.

Cool;

release from the shell.

Mocha Glaze

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Dissolve instant coffee in water.

Combine butter, instant coffee, and sugar in a heavy saucepan.

Heat until the butter is melted, and the mixture is steaming, but not boiling, stirring constantly.

Remove from heat, add the chocolate and let sit for a few minutes.

Whisk to smooth chocolate.

Whisk in the egg yolks and lastly the brandy.

Pour 1 2 /3 cup (400 grams or 14 ounces) into the shell.

Refrigerate or freeze the tart briefly just to firm the filling as quickly as possible.

When firm, beat the cream just to soft peaks. Do not overbeat.

If the chocolate mixture is at all set, heat briefly, stirring constantly to return to a liquid state but do not let it get hot.  fold the cream into the chocolate mixture.

Pour over the filling in the shell.  If the mixture is too stiff to pour, heat gently.  Chill or freeze to set.

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