Honey Bombe

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Tip: Optional: For an extra crispy base, bake the pastry for 10 minutes before filling.

2. 2

   In a large mixing bowl, combine the flour, cold butter, and salt. Use a pastry blender or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs.

   Tip: Be careful not to overmix, as this can lead to a tough pastry.

3. 3

   Add the granulated sugar, baking powder, and melted butter to the bowl. Mix until the dough comes together in a ball.

   Tip: The dough should be slightly sticky, but not wet.

4. 4

   Turn the dough out onto a lightly floured surface and roll out to a thickness of about 3mm.

   Tip: Use a rolling pin to achieve a uniform thickness.

5. 5

   Transfer the dough to a 20cm (8in) tart pan with a removable bottom.

   Tip: Press the dough into the corners of the pan.

6. 6

   Bake the pastry for 15 minutes, then let it cool completely.

   Tip: This will help the filling set properly.

7. 7

   In a separate mixing bowl, whisk together the honey, heavy cream, eggs, and vanilla extract until well combined.

   Tip: Be careful not to introduce too much air into the mixture.

8. 8

   Pour the honey filling into the cooled pastry shell.

   Tip: Make sure to leave a 1cm border around the edges.

9. 9

   Bake the tart for an additional 15-20 minutes, or until the filling is set and the pastry is golden brown.

   Tip: Keep an eye on the tart to avoid overcooking.

10. 10

    Remove the tart from the oven and let it cool to room temperature.

    Tip: This will help the filling set properly.

11. 11

    Once cooled, slice and serve.

    Tip: You can garnish with fresh fruit or powdered sugar, if desired.