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Salted honey & stout tart

One salted honey & stout tart

Salted honey & stout tart

Name: Salted honey & stout tart
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 100ml stout; 400ml double cream; 1 lemon peel cut into strips (any pith removed); 4 eggs; 150g set honey; ¼ tsp freshly grated nutmeg; crème fraîche to serve; pinch of sea salt flakes (optional); 125g salted butter cut into cubes and softened; 60g golden caster sugar; 3 egg yolks (freeze the whites to use in another recipe); 250g plain flour plus extra for dusting

Ailsa Burt

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Serves 10 - 12

More effort

Prep: 30 mins

Cook: 1 hr and 15 mins

plus at least 1 hr chilling and cooling

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Add creamy, dark stout to balance the honeyed sweetness in this delicate, lemon-scented tart. Serve with scoops of crème fraîche for a grown-up dessert

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

100ml stout
400ml double cream
1 lemon

peel cut into strips (any pith removed)
4 eggs
150g set honey
¼ tsp freshly grated nutmeg
crème fraîche

to serve
pinch of sea salt flakes

(optional)

For the pastry

125g salted butter

cut into cubes and softened
60g golden caster sugar
3 egg yolks

(freeze the whites to use in another recipe)
250g plain flour

plus extra for dusting

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Nutrition: Per serving (12)

kcal419
fat30g
saturates17g
carbs31g
sugars15g
fibre1g
protein6g
salt0.4g

Method

step 1

First, make the pastry. Tip the butter and sugar into a food processor and pulse until soft and creamy. Add the egg yolks and 1 tbsp water, and pulse until well combined. Scatter in the flour and pulse until the mixture resembles fine breadcrumbs. Tip out onto a lightly floured surface and bring together into a disc using your hands, being careful not to overwork the dough. (Alternatively, use an electric whisk to combine the butter and sugar, then beat in the yolks and water, and mix in the flour using a wooden spoon.) Wrap and chill for 30 mins. Roll out on a lightly floured surface to the thickness of a £1 coin, then use to line a deep 22cm loose-bottomed tart tin. Trim any excess away, then chill for at least 30 mins more, or up to 2 hrs.
step 2

Heat the oven to 190C/170C fan/gas 5 with a baking sheet inside. Scrunch up a large sheet of baking parchment, then use this to line the pastry case. Tip in baking beans, then bake on the hot baking sheet for 15-20 mins. Remove the beans and parchment, reduce the heat to 150C/130C fan/gas 2 and bake for a further 5-10 mins until golden and sandy to the touch. Leave to cool slightly. Will keep for up to two days in an airtight container.
step 3

Meanwhile, tip the stout, cream and lemon peel strips into a saucepan. Bring to the boil, then remove from the heat and leave to cool slightly. Meanwhile, beat the eggs in a large bowl, then beat in the honey to combine. Beat in a splash of the warm stout and cream mixture, then slowly drizzle in the rest, whisking constantly. Strain into a jug and mix in a pinch of sea salt and the nutmeg. Leave to stand for a few minutes to settle.
step 4

Fill the tart case half-full with the custard, then carefully slide into the oven and pour in the remaining custard. Bake for 40-45 mins, or until the custard is set with a slight wobble in the middle. Remove from the oven and leave to cool until warm, then slice, sprinkle over a pinch of sea salt flakes, if you like, and serve with scoops of crème fraîche. Will keep chilled for up to two days. Sprinkle over the salt just before serving (see tip, below).

Recipe tip

If you sprinkle over the sea salt flakes too far in advance, they will dissolve into the tart as it chills.

Recipe from Good Food magazine, June 2023

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