A good, silky custard tart is a beauty, and a thin, buttery base and creamy filling with a delicate wobble is the stuff of my dreams. Once you’ve tried making your own, it’s going to be hard to buy it back from the store. I’ve zhuzhed the classic here with a rich, fruity honey and a good sprinkle of flaked sea salt. The crispy sesame topping will do more than you need, but that’s a good thing: sprinkle it on your morning porridge or yogurt, or just eat it as is. Thank me later.
Honey and sesame salty cream tart
Homework 30 minutes
Cool 2 hours +
Cook 1 hour 20 minutes
It serves 8-10
for the pastry shop
175 g plain flourplus extra for dusting
95 g unsalted butter
40g icing sugar
a pinch of salt
1 large eggseparate
For the filling
1 big egg
6 large egg yolks
600ml whipping cream
½ teaspoon flaked sea salt
70g powdered sugar
60 ml of water
80g sesame seeds
Put the flour, butter, icing sugar and salt in a food processor and mix well. Add the egg yolk and a tablespoon of cold water, then pulse until a ball forms; if the dough seems dry, add another tablespoon of water. Assemble on a lightly floured surface, wrap, and chill for two to three hours, until firm.
Heat oven to 190C (170C fan)/375F/gas 5. On a floured surface, roll out the dough to a thickness of 2-3mm and use to line a 23cm fluted tart pan. Prick everything with a fork, cover with a piece of crumpled parchment paper and fill with beans or rice. Blind bake for 20 minutes, then lift out the paper and beans and bake for an additional 15 minutes, until lightly golden. Paint the base with a little egg white and bake again for a minute to seal.
Turn oven down to 130C (110C fan)/250F/gas ½. To make the filling, beat the egg and egg yolks in a large bowl. Put the cream and honey in a saucepan, heat gently to a boil, then add the salt and slowly mix into the egg mixture. Let sit for a few minutes, then skim off the foam. Pour the custard through a fine strainer into a pitcher.
Put the tart mold on a baking tray and pour half of the pastry cream. Transfer to the oven, then pour in the rest of the custard. Bake for 40-45 minutes, until the edges of the filling are set but still a little wobbly in the middle. Remove and let cool.
For the coverage, line a baking tray with parchment paper. Put the sugar, water, and sesame seeds in a small saucepan, bring to a boil, and cook, stirring, for three to four minutes. Reduce heat and cook until the water evaporates, the seeds begin to brown and clump together, and the sugar begins to caramelize. Pour out onto the tray, sprinkle with salt and let cool.
Top with dollops of fresh cream, sprinkle over some seeds, and serve.