Description
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.
Ingredients
- 250 g plain flour
- 130 g unsalted butter, cold and cubed
- Pinch of salt
- 1–2 tablespoons iced water
- 720 ml thickened cream
- 250 g egg yolks (approx. from 8–10 large eggs)
- 150 g high-quality honey
- 1 tablespoon vanilla bean paste (or seeds from 2 vanilla beans)
- ½ teaspoon sea salt
- 1 egg yolk (optional, for egg wash)
- 1 tablespoon water (optional, for egg wash)
- Crème fraîche, to serve (optional)
Instructions
- 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.
- Prep Time: 25 minutes (plus 1 hour chilling)
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Modern
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 16g
- Sodium: 120mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 215mg
