Honey Tart

Preparation

Step 1

Prepare the shortcrust pastry: in a bowl, mix the sifted flour and salt. Add the butter cut into small pieces and rub together with your fingertips until you get a crumbly texture. Add 2 tablespoons of cold water and form a ball of dough. Wrap in plastic wrap and refrigerate for 30 minutes.

Step 2

Preheat your oven to 180°C (350°F). Flour your work surface and roll out the dough to about 3 mm thickness. Line a buttered tart pan with it, prick the bottom with a fork, and cover with parchment paper and baking weights.

Step 3

Blind-bake the crust for 15 minutes. Remove the weights and paper, then bake for another 5 minutes to dry the bottom. Meanwhile, prepare the filling: gently heat the honey with the heavy cream in a saucepan over low heat.

Step 4

In a bowl, beat the eggs with the sugar until the mixture turns pale. Gradually pour the warm honey-cream mixture over the eggs while whisking vigorously to avoid cooking them. Mix until you get a smooth, homogeneous preparation.

Step 5

Pour the honey filling onto the pre-baked tart crust. Bake for 25 to 30 minutes at 180°C. The filling should be set and lightly golden on top. If it browns too quickly, cover with aluminum foil toward the end of baking.

Step 6

Let the tart cool completely before unmolding. Serve at room temperature, dusted with a veil of powdered sugar. Pair with fresh fruit salad or a scoop of ice cream for a perfect contrast of textures.