This tart is a beautiful way to showcase the delicate flavors of our raw honeys. We recommend using any honey you want except for buckwheat, which is a little too overpowering here. Whatever honey you choose, do not skip the Pure Flake Sea Salt. It provides important balance and contrast to the rich and silky honey custard.
We’ve given instructions on how to make your own tart crust here, but feel free to buy pre-made crust to save time.
Makes one 9” round tart or four 4” round mini tarts
- 1 ¾ cups all-purpose flour
- ½ cup butter, cut into 1-2 inch small squares
- ½ tsp Jacobsen Salt Co. Pure Kosher Sea Salt
- 2 tbsp sugar
- 2 egg yolks, slightly beaten
- 2 tbsp ice cold water, plus more if necessary
- ¾ cup (1 ½ sticks) unsalted butter
- ¾ cup Jacobsen Co. Raw Honey (Alfalfa and Blackberry work great here)
- 1 cup brown sugar
- 2 tbsp fine cornmeal (can also sub almond meal)
- ¼ tsp Jacobsen Salt Co. Pure Kosher Sea Salt
- 4 eggs
- ½ cup cream
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- Jacobsen Salt Co. Pure Flake Sea Salt, for finishing
Make the crust:
In a large bowl, whisk together the flour, sugar and salt. Add the butter cubes and work the butter quickly with your hands or two butter knives into the dough until it resembles coarse sand. You can also do this in a food processor. Add the egg yolks and ice water and stir the dough together until a pliable dough forms. If the dough feels too dry, add water one tablespoon at a time until it feels like smooth play-dough. You do not want the dough to be sticky. Shape dough into a disk and cover in plastic wrap. Refrigerate for at least 30 minutes and up to 2 days.
Remove dough from the refrigerator and place between 2 sheets of parchment paper. Roll out into a 12 to 13 inch circle. If making 4 mini tarts, divide the dough into four equal pieces and roll out one at a time, leaving the remaining dough in the refrigerator so that it doesn’t become too soft.
Remove the top parchment and flip the dough over to transfer dough to the tart tin. Remove the second piece of parchment and gently press dough into the tin. Make sure to press the dough into each crevice and to leave some overhang around the edge (you’ll trim this later). Use a fork to poke the base of the crust all over and place in the refrigerator for another 15-30 minutes.
Preheat the oven to 325 degrees F.
To blind bake, use one of the parchment pieces and place over the crust inside the tart pan. Fill the pan with pie weights, beans or rice, making sure that the weights go all the way up the sides. You don’t want the dough to puff or shrink.
Bake for 15-20 minutes or until the edges just start to turn golden. Remove the parchment paper and weights and bake for another 5 minutes just to dry out the dough a bit. Let cool completely on a wire rack. Once the crust is cool, use a knife or vegetable peeler and shave the excess dough around the edges to form a neat edge.
Make the filling:
Preheat the oven to 375°F.
Melt butter in a small sauce pan and stir in the honey. Set aside to cool slightly. In a mixing bowl, whisk together sugar, cornstarch, cornmeal and salt. Add the eggs and whisk to combine. Add the honey mixture, cream, vinegar and vanilla and mix until well combined.
Add the filling to the tart crust.
Bake mini tarts for 20-25 minutes and bake 9” tart 25 - 35 minutes until light golden brown and a slight wobble in the middle.
Place on a cooling rack and cool to room temperature. Sprinkle with Pure Flake Sea Salt just before serving.
Tart will keep for 3 days tightly wrapped in the refrigerator.
The crust can be rolled out into the tart pans and kept wrapped and refrigerated for up to 3 days before baking or up to 3 months in the freezer. Just be sure to thaw the crust overnight before you plan to blind bake.