Honey Custard Tart

Name: Honey Custard Tart
Ingredients: 250 g Flour; 75 g Superfine granulated sugar; 1 units.items Orange (zest); 2 Ginger powder; 1 units.items Egg; 2 Freshly grated nutmeg; 125 g Cold butter; 0.5 Vanilla extract; 300 ml Whipped cream; 200 ml Double cream; 1 units.items Lemon zest strip; 1 units.items Bay leaf; 6 units.items Egg yolks; 150 g Honey*

Recipe by Amy Newsome from her book Honing, with photography by Kim Lightbody. This recipe is for a 20-centimeter cake.

Ingredients

250gFlour

75gSuperfine granulated sugar

1units.itemsOrange (zest)

2Ginger powder

1units.itemsEgg

2Freshly grated nutmeg

125gCold butter

0.5Vanilla extract

300mlWhipped cream

200mlDouble cream

1units.itemsLemon zest strip

1units.itemsBay leaf

6units.itemsEgg yolks

150gHoney*

Preparation

This dough is enough for 2 bases

Heat both types of cream with the lemon zest and bay leaf on the stove to 50°C and remove from the heat.
First whisk the egg yolks and both types of honey together in a bowl, then whisk in the warm cream until the mixture starts to thicken. It will foam a lot, but gently whisk by hand to reduce the amount of foam