Honey Tart

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Recipe by Naomi Sherman
Servings

12

serves
Net Carbs

32

grams
Protein

5

grams
Fat

14

grams


Want to know how the best moments come about?
.
As you can imagine, talking about food is one of my favourite things to do and is one of the best parts of the private Facebook group we have for my Edible Images workshop is the weekly Zoom chats
.
During one of them, Tori mentioned that they were harvesting honey. I pictured a hive or two and hand scraping the frames, just like we’ve seen in a million episodes of Gourmet Farmer or River Cottage
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But Tori said that her husband was a third generation honey producer, who supplies honey to a major retailer and also produces under their own small label, Real Honey from the Horners
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Of course, we were all fascinated – especially when Tori posted a video of the process for us to see
.
I jumped on a grabbed some honey from one of the stores that stock it Folkologie and when it arrived I was stunned at the flavour of the Mugga Iron Bark Honey
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It’s floral, but with a hint of citrus freshness to it and I’ve never tasted anything like it
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I knew that I would need to create a special recipe to highlight this golden deliciousness and this tart was the end result
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Crispy flaky pastry is gently holding a soft and creamy, honey-infused custard in an explosion of flavour and texture which is truly divine
.
But when I was talking to a friend about the honey she suggested that I cream some, then sighed and said that she adores creamed honey but can’t remember the last time she had some
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So, creamed honey is up next
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One small conversation lead to so many wonderful things; a multi-generational producer, supporting a small country store, learning about extraction processes, dreaming up a new recipe and bringing childhood memories to life
.
One conversation, so much joy
.
Enjoy!

Ingredients

  • SHORTCRUST PASTRY:
  • 2 cups plain flour

  • 180 grams butter, cubed

  • 2 tablespoons sugar

  • 2 eggs, separated

  • 2 tablespoons lemon juice

  • HONEY CUSTARD FILLING:
  • 4 eggs

  • 135 grams raw caster sugar

  • 85 grams honey

  • 365 ml buttermilk

  • 2 teaspoons vanilla paste

  • Pinch salt

Directions

  • Make the shortcrust pastry by placing the flour, butter and sugar into your food processor and pulsing until fine crumbs form.
  • Add the egg yolks, lemon juice, vanilla and salt and blitz on low until a dough forms.
  • Tip out onto your bench and knead lightly until the dough is smooth.
  • Flatten into a disc and wrap in cling wrap.
  • Store in the fridge for 30 minutes.
  • Preheat your oven to 190°C
  • Grease your tart pan.
  • Roll the dough out between two sheets of baking paper until it is slightly larger than the tart pan.
  • Gently lift it into the pan and press into the sides and bottom.
  • Remove excess pastry from around the edges and then line with baking paper.
  • Fill with pie weights, baking beads or rice and bake for 12 minutes.
  • After 12 minutes, remove the filling and paper, brush the inside of the tart shell with beaten egg white and return to the oven for a further 5 minutes.
  • Reduce the oven temperature to 160°C while you make the filling.
  • Make the filling by adding all ingredients into a bowl and whisking until well combined.
  • Pour into the tart shell and carefully place in the oven.
  • Bake for 45 minutes until just set in the centre.
  • Cool to room temperature before serving.

Nutrition Facts

12 servings per container


  • Amount Per ServingCalories278
  • % Daily Value *
  • Total Fat 14g 22%
    • Total Carbohydrate 32g 11%
      • Protein 5g 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.