Lightly toast nuts; each variety requires different toasting time, so do each separately.  Chop nuts into small pieces but not too fine.  Set aside.

In a 3qt. saucepan cook the sugar and water over moderate heat.  Stir gently with a wooden spoon until the sugar dissolves.  Increase the heat to high and let boil without stirring.  When the mixture starts to color swirl the pan occasionally until the mixture caramelizes to a rich butterscotch color.  This takes 7 minutes or so.

Remove the pan from the heat and with a wooden spoon slowly stir in the butter.  Then gradually stir in the milk.  (DO NOT add the milk too fast or the mixture will bubble up out of the pan!)  Lower the heat so the mixture just simmers and cook for 15 minutes, stirring occasionally.  Remove from the heat and stir in the honey and then the nuts.  Set aside to cool.

Mix the flour, salt and sugar.  Either in the food processor or by hand, cut the butter into the flour mixture until the particles are fine.  Add the egg yolks, one at a time.  Gradually add enough ice water so that the dough comes together. 

Turn the dough onto a work surface and knead briefly until the holds together.  (Do not overwork the dough.)  Divide the dough into two pieces - one piece should be about 2/3 of the dough (this will be for the bottom crust) and the other third will be the top.  Form the pieces into balls, dust with flour, wrap in plastic and let rest for about half an hour.  (Room temperature is fine for the rest unless the kitchen is hot.  If this is the case, rest in the refrigerator and bring back to room temperature before rolling.)  While the dough is resting, preheat the oven to 475F.

On a floured work surface roll the larger piece of dough into a 14-inch circle.  Transfer the dough to the 11-inch tart pan.  (I usually do this by gently rolling the dough up on the rolling pin and then unroll it into the pan.)  The edges of the dough should extend above the rim of the pan.  Trim the dough so that it extends about ½ inch above the rim of the pan. 

Spoon the filling into the dough-lined pan.  The filling should be gently spread as flat as possible - do not let it mound in the center. 

With your fingers, thin the portion of the dough that extends above the filling.  (This needs to be done because once the top is in place the edges will have a double thickness of dough.)  Fold down the thinned dough rim over the filling of the torte and with a soft brush, moisten the folded down section with water.

Roll the remaining 1/3 of the dough into a circle a little wider than the pan.  Transfer the circle of dough to the top of the torte and cut off the excess dough by pressing down on the rim of the pan with your fingers.  With the back of a fork, press all around the area where the bottom and top crusts overlap to insure that they are pasted together.  With a sharp knife pierce the top in two or three places near the center.

Bake at 475 F for 20 minutes until the top is golden.  Watch during baking for bubbles forming in the crust.  If you see one, pierce it and flatten the dough.

Let stand in the pan until completely cool.  Cover with a cardboard round or serving platter and invert.  Remove the pan.  What was the bottom of the torte will now be the top.

Place chocolate and butter in the top of a double boiler over simmering water.  Let melt a bit then stir until completely melted and smooth.  Remove from the heat and let stand for about 7 or 8 minutes.

If you have put the torte on a serving platter, place strips of waxed paper around the edges of the torte to protect the plate from the chocolate.  In either case, put the torte and plate or cardboard onto a turntable if you have one.  Pour the icing on top of the torte.  With a long, narrow metal spatula smooth the icing over the top so that some of it runs down to coat the sides.  Allow the icing to set before carefully removing the paper strips if you have used them.  (Personally, I find it is much easier to use cardboard because once the torte is iced it can be picked up and transferred to a serving plate.  Also the cardboard helps protect you knife when you cut the dessert.)

Carefully attach each nut to a skewer.  Place the water and sugar in a small saucepan and place over moderate heat, stirring occasionally until the sugar is dissolved.  Increase the heat to high and cook until the sugar starts to color.  Remove from the heat and quickly dip each nut into the sugar to coat.  In the pan, shake off as much excess as you can but be careful - the sugar is hot and will stick to your skin and burn!  Cool the nuts over the edge of a plate or rack.  Remove the skewers and arrange the nuts on the torte.
This dessert will keep in the refrigerator for several days.