Honey Tart
Indulge in the sweet sophistication of this buttery Honey Tart, a dessert that perfectly balances a crisp, golden tart shell with a luscious, honey-infused custard filling. Featuring natural honey as the star ingredient, complemented by velvety heavy cream and a hint of vanilla, this tart delivers an irresistibly rich and smooth flavor profile. The homemade shortcrust pastry, prepared with cold butter and gently baked to perfection, provides the ideal contrast to the creamy filling. With a prep time of just 30 minutes and elegant simplicity that suits any occasion, this Honey Tart is a show-stopping treat for dinner parties, celebrations, or an elevated everyday dessert. Serve chilled and customize with fresh fruit or whipped cream for a delightful finishing touch. Perfect for pastry enthusiasts and honey lovers alike!
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 100 grams Unsalted butter (cold and cubed)
- 50 grams Granulated sugar
- 1 piece Egg yolk
- 2 tablespoons Cold water
- 200 milliliters Heavy cream
- 150 grams Honey
- 2 pieces Eggs
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a 9-inch tart pan with removable bottom.
In a mixing bowl, combine the flour, sugar, and a pinch of salt. Add the cold cubed butter and rub it into the flour mixture with your fingertips until it has the texture of coarse breadcrumbs.
Add the egg yolk and cold water, mixing until the dough comes together. Form into a ball, wrap in plastic wrap, and chill for 20 minutes.
Roll out the chilled dough on a lightly floured surface to fit the tart pan. Press the dough into the pan and trim the edges. Prick the base all over with a fork. Line with parchment paper and fill with baking beans or weights.
Bake the crust in the preheated oven for 15 minutes, then remove the parchment paper and weights, and bake for another 5 minutes until golden. Set aside to cool slightly.
In a saucepan over medium heat, warm the heavy cream and honey until just combined and smooth. Remove from heat and let cool slightly.
In a separate bowl, whisk the eggs, vanilla extract, and a pinch of salt until smooth. Gradually add the slightly cooled honey mixture, whisking constantly to prevent curdling.
Pour the honey filling into the prepared tart crust and bake in the oven at 160°C (320°F) for 20-25 minutes, or until the filling is set but slightly wobbly in the center.
Let the tart cool to room temperature, then chill in the refrigerator for at least 2 hours before serving.
Slice and serve as is, or garnish with fresh fruits or whipped cream for added indulgence.
Nutrition Facts
Calories |
2972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.8 g | 210% | |
| Saturated Fat | 96.4 g | 482% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 975 mg | 325% | |
| Sodium | 382 mg | 17% | |
| Total Carbohydrate | 328.1 g | 119% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 174.8 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 135 mg | 10% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 480 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
