Honey Custard Tart

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Line the tart pan with parchment paper for easy removal.

2. 2

   In a medium bowl, whisk together flour, salt, and sugar. Add the cold butter and use a pastry blender or your fingers to work it into the flour until the mixture resembles coarse breadcrumbs.

3. 3

   Gradually pour in the ice-cold water, stirring with a fork until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

4. 4

   On a lightly floured surface, roll out the chilled dough to a thickness of about 3 mm. Transfer the dough to a 23 cm tart pan with a removable bottom.

5. 5

   Trim the edges of the dough and prick the bottom with a fork to prevent it from bubbling during baking.

6. 6

   Line the dough with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.

7. 7

   Remove the parchment paper and pie weights or beans. Return the tart to the oven and bake for an additional 10 minutes, or until the crust is golden brown.

8. 8

   In a medium saucepan, whisk together the honey, eggs, and vanilla extract. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.

9. 9

   Strain the honey custard into the baked tart crust. Pour the melted butter over the top.

10. 10

    Bake the tart for an additional 10-12 minutes, or until the edges are set and the center is still slightly jiggly.

11. 11

    Remove from the oven and let cool to room temperature. Refrigerate for at least 2 hours before serving.

12. 12

    Just before serving, whip the heavy cream until stiff peaks form. Spoon over the tart and serve.