This tart delivers a beautiful balance of rich custard sweetness and the deep, toasted flavor of burnt honey. The caramel-notes from the honey elevate a classic custard filling into something special. The crisp pastry shell gives a tidy contrast to the creamy centre. It’s elegant yet approachable, making it perfect for both a dinner party finale or a weekend indulgence.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the pastry shell:
250 g plain flour
130 g unsalted butter, cold and cubed
Pinch of salt
1-2 tablespoons iced water
For the honey custard filling:
720 ml thickened cream
250 g egg yolks (approximately from about 8-10 large eggs, separated)
Prepare the pastry dough: In the bowl of a stand mixer fitted with the paddle attachment, place the flour, cubed cold butter, and salt. Mix until the mixture resembles fine breadcrumbs. Add iced water — start with one tablespoon and add more only as needed — until the dough just comes together.
Shape the dough into a disc, wrap it in cling film, and refrigerate for at least 1 hour (or overnight) to rest.
On a lightly floured surface, roll out the dough to about 2–3 mm thickness. Line a 10-inch (about 25 cm) tart tin with the dough, pressing it up the sides and trimming any excess.
Pre-heat the oven to 180 °C fan (or equivalent). Blind bake the shell: line with parchment paper, fill with baking weights, bake for 10-15 minutes, remove weights and parchment, then bake a further ~15 minutes until the shell is evenly golden brown. Remove from the oven and let cool slightly.
Meanwhile, reduce the oven temperature to 130 °C fan.
Make the honey custard: In a saucepan gently warm the cream until just simmering. In a separate bowl, whisk together the egg yolks, honey and vanilla paste until smooth—avoid aerating excessively. Temper the yolk mixture by whisking in about one-third of the hot cream, then pour the combined mix back into the saucepan with the remaining cream. Stir gently until smooth, then strain the mixture through a fine sieve into a clean jug.
Pour the custard mixture into the pre-baked tart shell. Bake in the pre-heated 130 °C oven for about 1 hour and 15 minutes, or until the outer edges have set and the centre still has a slight wobble when gently shaken.
Let the tart cool completely at room temperature, then chill in the fridge for about 1 hour to set fully.
Just before serving, optionally brush or drizzle crème fraîche over each slice to cut the sweetness. Slice and serve.
Swap the vanilla bean paste for 1½ teaspoons of pure vanilla extract if needed.
For a nut-crumb crust variation, replace 50 g of the plain flour in the pastry with finely ground almond meal.
Add a thin layer of caramelised honey on top of the custard before baking for extra burnt-honey flavour.
Top with fresh seasonal berries, candied nuts or a sprinkling of sea salt flakes for contrast.
Use a 9-inch tart tin for a slightly thicker filling / fewer slices if preferred.
Storage/Reheating
Store leftover tart covered in the refrigerator for up to 2 days. To refresh for serving, bring to room temperature for 20–30 minutes. Do not reheat in the oven as the custard may curdle. If you prefer the pastry crisp, you can thaw and briefly warm slices in a 150 °C oven for 5 minutes before serving.
FAQs
What is “burnt honey” and how do I make it?
Burnt honey refers to honey that is gently heated until it develops a deep amber colour and richer flavour without turning bitter. In this recipe you incorporate the honey into the custard rather than driving it to a dark caramel.
Can I use a ready-made tart shell instead of making pastry?
Yes — a high-quality pre-baked 10-inch tart shell works fine and saves time. Ensure it is fully cooled before pouring in the custard.
My custard cracked or separated — what went wrong?
Likely the custard was overheated or baked at too high a temperature. Use gentle heating when mixing and bake at the recommended 130 °C so the eggs set slowly and prevent curdling.
Can I freeze this tart?
It’s best to freeze just the pastry shell or slices individually before adding fresh toppings. Freezing the filled tart may affect the custard texture. If you freeze slices, wrap well and thaw overnight in the fridge.
What kind of honey should I use?
Use a good-quality raw or runny honey with flavour you enjoy. The honey flavour will come through strongly, so choose one you like on its own.
Can I make this tart gluten-free?
Yes — you can substitute the plain flour in the pastry with a gluten-free flour blend. Use the same weight measurement and check for texture before baking.
Is it okay to serve it warm rather than chilled?
Yes — you can serve it at room temperature or slightly warm (after cooling). Chilling gives a firmer texture and cleaner slices, while slightly warm gives a softer custard.
How do I know when the tart is done baking?
The edges should be firmly set and the centre still have a gentle wobble when you shake the tin. The wobble should disappear as it cools.
Can I use half cream and half milk for the custard?
Yes, you can lighten the filling by replacing up to half the cream with whole milk, but the filling may be slightly less rich and firm.
Why does the crust get soggy if left too long before serving?
The custard releases a little moisture over time. For best texture, serve within a few hours of slicing, and if making ahead keep the shell and filling separate until the last moment.
Conclusion
This Burnt Honey Custard Tart combines the elegance of a classic custard tart with the deep, toasty complexity of honey taken to its flavour peak. With a crisp shell and silky filling, it’s a dessert that looks impressive yet is entirely do-able at home. Whether you’re finishing a special dinner or simply indulging on the weekend, this tart delivers a memorable flavour sweet-spot worth savoring.
A rich and elegant tart featuring a silky honey-infused custard baked in a crisp pastry shell. The burnt honey adds depth and complexity, making this dessert perfect for special occasions or indulgent weekends.
In a stand mixer bowl, mix flour, butter, and salt until the mixture resembles fine breadcrumbs. Add iced water slowly until the dough just comes together.
Shape the dough into a disc, wrap it in cling film, and refrigerate for at least 1 hour.
Roll the dough on a floured surface to 2–3 mm thick and line a 10-inch tart tin. Trim excess dough.
Preheat oven to 180°C fan. Line the tart shell with parchment and baking weights. Blind bake for 10–15 minutes, remove weights and paper, then bake another 15 minutes until golden brown. Let cool slightly.
Reduce oven temperature to 130°C fan.
In a saucepan, gently warm the cream until just simmering. In a separate bowl, whisk egg yolks, honey, and vanilla until smooth.
Temper the yolk mixture with a third of the warm cream, then combine everything back in the saucepan and stir until smooth. Strain through a sieve into a jug.
Pour the custard into the pre-baked shell and bake for 1 hour 15 minutes, or until edges are set and the center has a slight wobble.
Let the tart cool completely, then chill in the fridge for at least 1 hour to fully set.
Optionally serve with crème fraîche. Slice and enjoy.
Notes
Use high-quality honey for the best flavor—choose one you enjoy on its own.
Do not overwhisk the custard to avoid aeration, which can cause bubbles or cracks.
Chill the tart before slicing for clean cuts and a firmer texture.
You can use a store-bought tart shell to save time.
Store leftovers covered in the fridge for up to 2 days.
