For the Crust:

1. In a food processor, pulse together flour, powdered sugar and salt. Add butter and pulse to work in until the mixture is course and the butter is pea-sized.
2. Beat egg yolks with 1 tablespoon of water in small bowl. Add the beaten yolks to the flour and pulse until a soft dough comes together.
3. Press the dough into a 8" tart shell and up the sides. Freeze the crust for about 15-20 minutes.
4. Preheat oven to 350 degrees F. Prick the bottom of the tart shell with a fork and bake until slightly golden, about 20-25 minutes. Transfer to a wire rack and let cool.

For the Filling:

1. Bring honey and 1 tablespoons of water to a simmer in a medium size saucepan over low heat. Once the mixture has darkened, about 2 minutes, add granulated sugar, heavy cream, butter, corn syrup and vanilla. Carefully stir until the mixture is smooth. Increase the heat and bring it to a boil.
2. Cook until the honey caramel has thickened and has slightly darkened in color, about 5-8 minutes. Remove the heat and add nuts, dried cranberries and honeycomb to the caramel. Fold to cover the nuts. Add chocolate chips, toss again.
3. Pour the batter into the prepared tart shell and bake until the filling is golden and bubbling, 25-30 minutes. Transfer to a wire rack and let cool completely.
4. Drizzle the tart with honey and chopped bits of the honeycomb if desired before serving.