HANOS grossiste en restauration
Become a customer
Foodxperience

Tarte à la crème au miel

Recette d'Amy Newsome tirée de son livre Honing, avec des photographies de Kim Lightbody. Cette recette est pour un gâteau de 20 centimètres.

Ingrédients

250units.grammeFarine
75units.grammeSucre cristallisé extra-fin
1units.piècesOrange (zeste râpé)
2poudre de gingembre
1units.piècesŒuf
2Noix de muscade fraîchement râpée
125units.grammeBeurre froid
0.5Extrait de vanille

300units.millilitreCrème fouettée
200units.millilitreDouble crème
1units.piècesZeste de citron en lanière
1units.piècesFeuille de laurier
6units.piècesJaunes d'œufs
150units.grammeMiel*

Préparation

  • Wrap the ball in plastic wrap, flatten it slightly, and chill in the fridge for 30 minutes.
  • Cut the dough in half and freeze one half for another time.
  • Roll out the chilled dough to a sheet 3 millimeters thick, enough to line a 20-centimeter tart tin with plenty of overhang.
  • Drape it carefully into the tin and trim the overhanging edge to 3 centimeters.
  • Chill the base for at least 30 minutes, or overnight if possible.
  • Preheat the oven to 200°C.
  • Remove the tart base from the fridge.
  • Cut a piece of baking paper large enough to line the tin with plenty of overhang.
  • Scrunch it up and then smooth it out

    • the custard should still be a bit runny in the center (very wobbly, so to speak).
  • Heat the grill to the highest setting and place the tart under it for 5 minutes until light scorch marks start to appear all around, but the pudding is still very wobbly.
  • Remove from under the grill and let cool on a rack for 1 hour before serving.
    • *Preferably 1 tbsp lightly smoked honey topped up with honey of your choice, such as clover or heather honey.