Move over honey cake, there’s a new bake in town to zhuzh things up. This silky smooth tart filling (sweet with a savoury note) is encased in crumbly sweet pastry and guaranteed to wow the crowd. It’s a snap to make, although best prepared the night before – so even better news for your get-ahead meal prep.

Method

• Place flour into a food processor with the icing sugar, butter and salt. Process in pulses until the mixture resembles coarse cornmeal, add egg yolk and process just until the dough comes together. Add a very small amount of ice cold water if it does not come together, a teaspoon at a time.
• Shape into a disc, cover in cling film and refrigerate for at least an hour.
• On a floured work surface use a rolling pin to roll the dough into a disc large enough to line a 24cm loose bottom pie/tart tin. Trim the excess crust. Poke holes in the bottom using a fork, and freeze for at least 30 minutes — while you make the filling.
• For the filling: place the cream and sugar in a small saucepan and warm over low heat. In a separate bowl, lightly whisk the yolks, honey and cornflour — just to combine.
• Once the cream has reached a simmer, carefully pour it into the yolk mixture, constantly stirring. Stir in the salt then set aside to cool slightly.
• Preheat oven to 170°C and pop a baking sheet large enough to hold the tart tin to heat in the oven.
• Pour the cooled filling into the frozen tart shell, and bake on the heated tray in the oven for about 40 minutes — until the filling is golden and stable, and the crust is baked through. Refrigerate overnight. Serve with unsweetened cream, or as it is.

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