Burnt Honey Tart

its floral and delicate and delicious!

I saw an account called Flamingo Estate post a burnt honey tart and upon seeing it, I had to try making it myself! However, their recipe called for 10 eggs and 2/3 cup honey, which for me seemed quite pricey. haha. So I decided to make a tart with half of those ingredients subbing the rest with a delicate whipped cream. The tart has a delicate floral flavor with a strong fragrance of beeswax. It’s a tart that you either like or don’t like.

I referenced Flamingo Estate’s recipe which can be found here.

They use 10 egg yolks and 2/3 cup honey which I found to be quite exorbitant. So I opted to cut those ingredients in half! :D

Ingredients
9-inch tart pan

Tart Crust
190 grams (1 1/2 cups) all-purpose flour
50 grams (1/2 cup) powdered sugar
1/2 teaspoon salt
10 tablespoons unsalted butter, cubed
1 egg yolk

Honey Custard + Whipped Cream
2 cups (473 milliliters) heavy cream, separated into thirds
1/3 cup (110 grams) honey
5 egg yolks
Pinch salt
1 tablespoon powdered sugar
Flaky salt, optional
Extra honey, optional

---

Directions

1. Tart Crust
   -Pulse together 190 grams flour, 50 grams powdered sugar, and 1/2 teaspoon salt in a food processor. Then add 10 tablespoons unsalted butter and pulse until becomes sandy. Add 1 egg yolk and pulse on high until a dough forms and it clings to itself forming a ball.
   -Remove from the food processor and roll the dough out onto a parchment paper. Roll it out until it form a thin round large enough to be placed comfortably into a 9-inch tart with overhang. Transfer the dough to a baking sheet and transfer to the fridge to cool and harden a bit for 10-15 minutes.
   -Transfer the dough round onto your 9-inch tart pan, gently letting it sink in then firmly pressing it into the pan. Use your rolling pin or a knife to cut off the excess edges. Prick the bottom of the tart dough all over with a fork. Transfer to the fridge again for another 15 minutes to chill.
   -Preheat your oven to 350 degrees F.
   -Line your tart crust with parchment paper and baking weights. Then bake the tart crust for 15 minutes with weights and 15 minutes without. Once done, let the tart crust cool completely.

2. Honey Custard
   -Preheat your oven to 225 degrees F.
   -Place another 157 milliliters heavy cream into a pot and pour 1/3 cup honey into another pot.
   -Heat the heavy cream over medium high heat until it starts to simmer. Remove it from heat. Then heat the honey on medium high heat, whisking occasionally, until it turns a darker amber color. Then as you keep whisking, slowly stream in the heated cream into the burnt honey until combined.
   -Measure out 5 egg yolks, 157 milliliters heavy cream, and a pinch of salt into a bowl and whisk to combine.
   -Now as you constantly whisk the egg yolk mixture, slowly stream in the hot burnt honey mixture into the eggs. Once combined, pass the mixture through a fine strainer then use a spoon to scoop off any foam/bubbles on the surface.
   -Fill your tart crust with the custard filling. Then transfer your tart to the oven to bake for 50-60 minutes. You want the custard to reach 170 degrees F. It will still retain a gentle wobble in the center.
   -Let the tart cool completely to room temperature. Then transfer it to the refrigerator to cool completely. I just leave it overnight.

3. Whipped Cream
   -Pour the rest (157 milliliters) of the heavy cream into a bowl along with 1 tablespoon powdered sugar. Using a hand mixer, beat the cream until you have whipped cream.

4. Assembly
   -Transfer all of the whipped cream onto the honey custard. Spread it out and use an offset spatula to smoothen the top. Drizzle with honey and garnish with flaky salt.
   -Enjoy!