Light Honey Tart

Preparation

Step 1: Make the shortcrust pastry

In a bowl, mix the flour, 30 g of powdered sugar, and a pinch of salt. Add the cold butter cut into small cubes and work it in with your fingertips until the mixture resembles breadcrumbs.

Add 1 egg yolk and 1 tablespoon of cold water. Gather the dough into a ball without kneading. Wrap in plastic and refrigerate for 1 hour.

Step 2: Blind bake the crust

Preheat the oven to 180°C (350°F). Roll out the dough on a floured surface and line a buttered tart pan. Prick the base with a fork.

Cover with parchment paper and baking weights (or dried beans). Bake blind for 15 minutes. Remove the paper and weights, then bake for another 5 minutes until the base is golden and dry.

Let cool completely on a wire rack.

Step 3: Prepare the honey filling

In a saucepan, whisk the 2 whole eggs and the remaining egg yolk with the honey and remaining 10 g of powdered sugar. Add the cornstarch dissolved in a little cold cream.

Pour in the remaining heavy cream and vanilla extract. Heat over low heat, stirring constantly. The cream will thicken after 5 to 7 minutes — it should coat the back of a spoon without boiling.

Step 4: Fill the tart

Pour the honey filling onto the cooled crust. Spread evenly with a spatula in circular motions.

Sprinkle sliced almonds over the entire surface. Bake at 160°C (320°F) for 12 to 15 minutes — the filling should be set but still slightly jiggly in the center.

Step 5: Cool and decorate

Let the tart cool to room temperature, then refrigerate for at least 2 hours. The honey will develop its full aroma during the rest.

Before serving, dust with a light veil of powdered sugar. Decorate with a few edible flowers or fresh fig wedges for an autumnal touch.

Step 6: Serve

Take the tart out 15 minutes before serving. Slice into generous portions and enjoy with a smoky tea or a black coffee that will contrast beautifully with the honey’s sweetness.