Honey Cream Tart
Prep
20 mins
Cook
35 mins
Servings
8
Difficulty
Easy
This honey cream tart is one of my favorite desserts to make when I want something elegant but manageable. The whole thing comes together in just 55 minutes, so it's perfect for unexpected guests or when you're craving something special without spending all day in the kitchen. Honey brings natural sweetness plus wonderful antioxidants, and it adds such a lovely depth to the creamy filling. The buttery pastry shell is straightforward to make, and honestly, the ingredient list won't break your budget. With that golden honey filling topped with a sprinkle of pistachio meal and sea salt, you get this beautiful balance of flavors that feels surprisingly sophisticated. It's simple enough for a weeknight but fancy enough to impress anyone at your table.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 gunsalted butter(chilled)
- 100 mlice-cold water
- 100 ghoney
- 200 mlheavy cream
- 3 egglarge egg yolks
- 100 ggranulated sugar
- 10 gflaky sea salt
- 50 gunsalted butter, melted
- 20 gpistachio meal
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Use a convection setting for an even bake.
- 2
Roll out the pastry dough on a lightly floured surface to a thickness of about 3mm (1/8 inch).
Tip: Use a pasta machine for an even roll.
- 3
Transfer the dough to a 23cm (9 inch) tart pan with a removable bottom.
Tip: Trim the edges to fit the pan.
- 4
Prick the bottom of the crust with a fork to prevent it from bubbling during baking.
Tip: Use a pastry brush to apply a thin layer of water.
- 5
Bake the crust for 15 minutes, then reduce the oven temperature to 160°C (320°F) and continue baking for an additional 10 minutes.
Tip: Check for a golden brown color.
- 6
In a medium saucepan, combine the honey, heavy cream, and granulated sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
Tip: Don't let the mixture boil.
- 7
In a small bowl, whisk together the egg yolks. Gradually add the honey mixture to the egg yolks, whisking constantly.
Tip: Add the melted butter and pistachio meal last.
- 8
Pour the filling into the baked tart crust and smooth the top.
Tip: Sprinkle with flaky sea salt.
- 9
Bake the tart for an additional 10 minutes, then remove from the oven and let cool to room temperature.
Tip: Chill in the refrigerator for at least 2 hours before serving.
- 10
Slice and serve.
Tip: Enjoy with a dollop of whipped cream or a sprinkle of powdered sugar.
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