Spice Bread Tart
🛠 Equipment
- Tart pan (24 cm)
- Rolling pin
- Saucepan
- Whisk
- Bowl
🛒 Ingredients
| 250 g | Flour | |
| 125 g | Salted butter | |
| 80 g | Brown sugar | |
| 100 g | Honey | |
| 3 | Eggs | |
| 400 ml | Whole milk | |
| 200 ml | Heavy cream | |
| 2 tsp | Ground cinnamon | |
| 1 tsp | Ground ginger | |
| 1/2 tsp | Ground cloves | |
| 1/2 tsp | Grated nutmeg | |
| 2 stars | Star anise | |
| 40 g | Cornstarch | |
| 4 | Egg yolks |
Préparation
Étape 1 : Prepare the honey shortcrust
Mix flour and brown sugar in a bowl. Add cubed butter and rub into crumbs. Incorporate 1 beaten egg and 40 g honey, gather without kneading. Form a ball, wrap and chill 1 hour.
Étape 2 : Blind bake the crust
Preheat oven to 180°C. Roll out the dough to 3 mm and line the buttered pan. Prick with a fork. Line with parchment and baking weights. Bake 15 min, remove weights, bake 10 more min until golden. Cool.
Étape 3 : Prepare the spiced custard
Heat milk with remaining honey (60 g), cinnamon, ginger, cloves, nutmeg and star anise. Bring to a simmer, cover and infuse 30 min off heat. Strain.
Étape 4 : Make spiced pastry cream
Whisk egg yolks with brown sugar until pale. Add cornstarch. Pour in warm spiced milk while whisking. Return to saucepan and cook over medium heat, stirring constantly, until thickened.
Étape 5 : Assemble the tart
Pour the spiced custard over the cooled crust and smooth. Cover with plastic wrap touching the surface. Cool to room temperature, then refrigerate at least 4 hours, ideally overnight.
Étape 6 : Finish and serve
Whip cold heavy cream into soft peaks. Pipe rosettes around the tart edge. Dust with cinnamon and powdered sugar. Decorate with star anise. Serve in generous slices.
💡 Tips & variations
- Infuse the spices in warm milk for at least 30 minutes for a deep, enveloping aroma.
- The honey shortcrust is more fragile — roll it between two sheets of parchment paper.
- Let the tart rest overnight in the fridge for the spice bread flavors to fully develop.
- Serve warm or at room temperature, dusted with a veil of powdered sugar.
❓ Frequently asked questions
How long does this recipe take?
5h00 (30 min prep).
How many servings does this make?
6 servings.
How difficult is this recipe?
hard.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
