Salted Honey Tart
Somewhere between a custard tart and a pecan pie but better than either. The salt does something extraordinary to the honey — this is the one recipe everyone asks for.
Method
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Make the pastry: pulse flour, butter and icing sugar until breadcrumb-like. Add yolk and water, pulse to a dough. Flatten, wrap and rest in the fridge 30 minutes.
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Roll out to 3mm and line a 23cm loose-bottomed tart tin. Trim and freeze 20 minutes. Blind bake at 180°C (350°F) for 20 minutes, remove weights, bake 5 more minutes until golden.
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Reduce oven to 160°C (320°F). Whisk honey, cream, eggs, melted butter, 1 tsp of the salt and vanilla until smooth.
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Pour filling into the warm pastry case. Bake 28–32 minutes until set with a very slight wobble in the centre.
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Immediately scatter the remaining flaky salt over the top. Cool fully before slicing.
Notes
The filling sets as it cools. If you cut it warm it’ll be runny. It’s worth the wait.
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