Move over honey cake, there’s a new bake in town to zhuzh things up. This silky smooth tart filling (sweet with a savoury note) is encased in crumbly sweet pastry and guaranteed to wow the crowd. It’s a snap to make, although best prepared the night before – so even better news for your get-ahead meal prep.
Method
Place flour into a food processor with the icing sugar, butter and salt. Process in pulses until the mixture resembles coarse cornmeal, add egg yolk and process just until the dough comes together. Add a very small amount of ice cold water if it does not come together, a teaspoon at a time.
Shape into a disc, cover in cling film and refrigerate for at least an hour.
On a floured work surface use a rolling pin to roll the dough into a disc large enough to line a 24cm loose bottom pie/tart tin. Trim the excess crust. Poke holes in the bottom using a fork, and freeze for at least 30 minutes — while you make the filling.
For the filling: place the cream and sugar in a small saucepan and warm over low heat. In a separate bowl, lightly whisk the yolks, honey and cornflour — just to combine.
Once the cream has reached a simmer, carefully pour it into the yolk mixture, constantly stirring. Stir in the salt then set aside to cool slightly.
Preheat oven to 170°C and pop a baking sheet large enough to hold the tart tin to heat in the oven.
Pour the cooled filling into the frozen tart shell, and bake on the heated tray in the oven for about 40 minutes — until the filling is golden and stable, and the crust is baked through. Refrigerate overnight. Serve with unsweetened cream, or as it is.
