Step by step method

1. In a medium mixing bowl, combine flour, sugar, and salt. With a pastry blender or two knives, cut the Stork Bake into the flour mixture until the mixture resembles coarse crumbs.
2. Add 4 tablespoons whipping cream and stir until the dough comes together and can be formed into a ball.
3. Flatten the ball into a 15cm disc, wrap with plastic wrap, and refrigerate for 30 minutes.
4. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the chilled pastry to a 30cm circle and fit into a 25cm tart pan with a removable bottom. Press pastry gently against the sides of the tart pan. Trim excess pastry to 12mm. Fold the edge of the pastry under and press gently around the rim to seal the edge, allowing pastry to extend 3 - 6 mm above the top of the pan to allow for shrinkage. Leave the border plain for a rustic look or crimp as desired. Lightly prick the bottom and sides with a fork at 2cm intervals. Place on a baking sheet, cover with plastic wrap and refrigerate tart shell until firm, at least 30 minutes.
5. While tart shell is refrigerating, preheat oven to 218°C, allowing 15 - 20 minutes for the oven to preheat before baking.
6. Line the tart pastry with parchment paper, aluminum foil, or a large coffee filter. Fill the pastry with pie weights or dried beans or rice (baking beans)  to keep the pastry from puffing up and shrinking.
7. Leaving the tart shell on the baking sheet, bake 15 minutes. Carefully remove the paper and pie weights or beans and continue to bake another 5 - 6 minutes or until the pastry is a light golden brown. Cool on a wire rack.
8. Reduce oven temperature to 177°C.
9. In a medium heavy saucepan over medium heat, combine brown sugar, granulated sugar, honey and Stork Bake. Cook to boiling, stirring constantly with a rubber spatula or wooden spoon so mixture does not burn. Remove the pan from the heat, stir in the whipping cream. Add the walnuts, almonds, hazelnuts, bourbon and vanilla; stir until thoroughly combined.
10. Leave the cooled tart shell on the baking sheet for adding the filling and baking so the bottom of the pan doesn't separate from the outside ring when moved. Pour the filling into the cooled tart shell.
11. Bake for 20 minutes to set the filling. At the end of the baking time, the filling will still jiggle if the pan is given a gentle shake but will firm up as it cools.
12. Remove from oven. Cool on a wire cooling rack for at least 3 hours before cutting and serving. The filling will firm as it cools.