Gingerbread Tart

Preparation

Step 1: Prepare the honey batter

In a saucepan, melt the butter over low heat with the honey and brown sugar, stirring until smooth and slightly foamy. Remove from the heat and let cool for a few minutes.

In a mixing bowl, beat the eggs, then pour in the butter-honey mixture in a thin stream while whisking. Fold in the flour, baking powder, spices and salt, mixing just enough to get a smooth, glossy batter. Cover and chill for 30 minutes.

Step 2: Roll out and blind bake the base

Preheat the oven to 180°C. Roll out the shortcrust pastry into a buttered 24 cm tart tin, prick the base with a fork and line with parchment paper filled with baking beans. Blind bake for 15 minutes.

Remove the paper and beans, then bake for 5 more minutes until the base is golden. Take it out and let it cool slightly while lowering the oven to 160°C.

Step 3: Bake the gingerbread heart

Pour the honey batter onto the pre-baked crust and smooth the surface with a spatula. Bake at 160°C for 35 to 40 minutes: the top should be golden and lightly cracked, and a knife blade should come out almost clean.

If the pastry edge colors too quickly, protect it with a strip of foil. The center must stay moist: check a few minutes before the end of the baking time.

Step 4: Cool and unmold

Remove the tart from the oven and let it cool completely on a wire rack, at least 2 hours. The gingerbread keeps settling as it cools: do not cut before it is lukewarm.

Gently unmold onto a serving plate. For clean slices, use a serrated knife and wipe the blade between each cut.

Step 5: Serve

Serve the gingerbread tart warm or at room temperature, on its own or with a quenelle of vanilla custard.

A scoop of caramel ice cream adds a lovely hot-cold contrast. The tart keeps for 3 to 4 days covered, and even gains flavor over time.