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Honey Tart

recipe by Naomi Sherman

Nutrition Facts



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

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

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

It’s floral, but with a hint of citrus freshness to it and I’ve never tasted anything like it

I knew that I would need to create a special recipe to highlight this golden deliciousness and this tart was the end result

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

So, creamed honey is up next

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


The recipe


2 cups plain flour
180 grams butter, cubed
2 tablespoons sugar
2 eggs, separated
2 tablespoons lemon juice
4 eggs
135 grams raw caster sugar
85 grams honey
365 ml buttermilk
2 teaspoons vanilla paste
Pinch salt


Step 1
Make the shortcrust pastry by placing the flour, butter and sugar into your food processor and pulsing until fine crumbs form.
Step 2
Add the egg yolks, lemon juice, vanilla and salt and blitz on low until a dough forms.
Step 3
Tip out onto your bench and knead lightly until the dough is smooth.
Step 4
Flatten into a disc and wrap in cling wrap.
Step 5
Store in the fridge for 30 minutes.
Step 6
Preheat your oven to 190°C
Step 7
Grease your tart pan.
Step 8
Roll the dough out between two sheets of baking paper until it is slightly larger than the tart pan.
Step 9
Gently lift it into the pan and press into the sides and bottom.
Step 10
Remove excess pastry from around the edges and then line with baking paper.
Step 11
Fill with pie weights, baking beads or rice and bake for 12 minutes.
Step 12
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.
Step 13
Reduce the oven temperature to 160°C while you make the filling.
Step 14
Make the filling by adding all ingredients into a bowl and whisking until well combined.
Step 15
Pour into the tart shell and carefully place in the oven.
Step 16
Bake for 45 minutes until just set in the centre.
Step 17
Cool to room temperature before serving.
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about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

Get to know Naomi.
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