Honey Custard Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Pastry:</li><li class="ingredients-single-item">200g plain flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">25g icing sugar</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the Custard Filling:</li><li class="ingredients-single-item">350ml double cream</li><li class="ingredients-single-item">150ml whole milk</li><li class="ingredients-single-item">4 large eggs</li><li class="ingredients-single-item">2 large egg yolks</li><li class="ingredients-single-item">100g good-quality honey (floral or orange blossom works beautifully)</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">¼ tsp freshly grated nutmeg</li><li class="ingredients-single-item">Pinch of salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm loose-bottomed tart tin</li><li class="equipment-single-item">Baking beans or rice (for blind baking)</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Fine-mesh sieve</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. If using a food processor, pulse the flour, salt and cold butter until the mixture resembles fine breadcrumbs. If working by hand, rub the butter into the flour and salt with your fingertips until you achieve the same texture. The cold butter creates pockets of fat that will make your pastry beautifully flaky.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the icing sugar and mix briefly. Then add the egg yolk and 2 tablespoons of ice-cold water. Pulse or mix with a knife until the dough just comes together, adding the extra tablespoon of water only if necessary. The dough should be cohesive but not sticky - overworking will develop the gluten and make your pastry tough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a flat disc, wrap in cling film and refrigerate for at least 30 minutes. This relaxes the gluten and firms up the butter, ensuring your pastry won't shrink during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 180°C (160°C fan/gas mark 4). Roll out the chilled pastry on a lightly floured surface to about 3-4mm thickness, making sure it's large enough to line your tart tin with a little overhang. Keep lifting and turning the pastry as you roll to prevent sticking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Carefully drape the pastry over your rolling pin and transfer it to the tart tin. Gently press into the corners without stretching the dough. Roll your rolling pin over the top to trim the excess, then prick the base all over with a fork. Return to the refrigerator for 15 minutes to prevent shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Line the chilled pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for another 5-10 minutes until the base is lightly golden and set. The bottom should look dry and feel sandy to the touch. Reduce the oven temperature to 150°C (130°C fan/gas mark 2).</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the pastry case cools slightly, prepare your custard filling. Gently warm the cream and milk in a saucepan until steaming but not boiling. Remove from the heat and let it cool slightly for 5 minutes. Heating the dairy helps the custard set evenly and reduces baking time.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a large bowl, whisk the eggs, egg yolks, honey, vanilla extract, nutmeg, and salt until well combined but not frothy. Too much air incorporated at this stage will cause bubbles in your finished custard.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Very gradually pour the warm cream mixture into the egg mixture, whisking constantly but gently. This slow tempering prevents the eggs from scrambling. Pass the mixture through a fine-mesh sieve to ensure a silky-smooth custard.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place your pastry case on a baking sheet. Pull the oven rack out halfway and place the baking sheet on it. Carefully pour the custard mixture into the pastry case, filling it as close to the top as possible. This method prevents spills while transferring to the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake for 30-35 minutes until the custard is just set but still has a slight wobble in the center. The custard should reach an internal temperature of about 75°C if you're using a thermometer. A perfectly baked custard will continue to set as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the tart to cool completely at room temperature before refrigerating for at least 2 hours, preferably overnight. This resting time allows the flavors to develop and the custard to set perfectly. Serve at room temperature to fully appreciate the delicate honey flavor and silky texture.</li></ol>