6d • General discussion
Salted honey almond Tart
This is a recipe that I developed when I was working in a bakery a few years ago. It is elegant and light yet decadent at the same time. It is the perfect dessert to cure the winter blues or have to make any occasion a little bit more special. The inside is surprisingly nutty and creamy with the delicate flaky crust makes a perfect experience.
If you do end up trying this recipe, I’d love to hear your thoughts! I truly believe no recipe is finished. It’s just a starting point for everyone to make it their own. So if you do alter anything with mine, whether that’s an ad or different extract I’d love to hear it and how it goes!
Salted Honey Almond Tart
Ingredients
Shortbread Crust
1 cup butter, melted
1 cup powdered sugar
2 1/2 cups flour
1 tsp vanilla extract/vanilla bean paste
¼ tsp cinnamon
Marzipan
1 ½ cups almond flour
1 ½ cups powdered sugar
1 tsp vanilla
1 egg white
Salted Honey Custard
4 eggs
2 ¼ cups heavy cream
¾ cup brown sugar
½ cup honey
1/3 cup cornstarch
½ tsp salt, plus flaky salt for top
1 Tsp vanilla bean paste/vanilla extract
To make the shortbread crust:
Add butter, powdered sugar, vanilla, and flour into a bowl. Combine thoroughly. Spray a 9in tart pan with nonstick spray. Place the crumbly mixture into the tart pan and firmly press into the bottom and sides of the pan. Score the bottom of the crust with a fork and bake for about 10 minutes at 325 until the crust is lightly golden, allow it to cool while making the other components.
To make the marzipan:
Thoroughly stir the almond flour and powdered sugar together. Add in the vanilla and a pinch of salt. Add the egg white and combine until it is a stiff mixture that gently falls off of the spatula, if too stiff to pipe the mixture add about a tablespoon of water. Put into a piping bag until ready to use.
To make the honey custard:
Add eggs, cornstarch, salt, and honey to bowl, whisk until completely combined, set aside. Place heavy cream, vanilla, and brown sugar to a saucepan. Bring to a simmer, stopping the mixture before it reaches a boil. Once the mixture is simmering, slowly add the cream mixture to the egg mixture while whisking, to temper the eggs and avoid scrambling them in the mixture. Once all of the cream is incorporated into the eggs, add the mixture back into the saucepan and place back on the heat. While continuously stirring, allow the mixture to reach a boil and thicken. It will begin to slightly hold the shape of the whisk’s movement. Remove from heat and assemble the tart.
Assemble:
Take the cooled tart shell and spread/pipe the marzipan in a swirl motion until the entire bottom of the crust is covered. Once finished, pour the honey custard on top. Bake the tart at 325 for about 20 minutes, or until it is mostly set with slight movement in the center. Place in the refrigerator until completely chilled, 3 hours up to overnight. Once chilled, garnish with slivered almonds, flaky sea salt, and course sanding sugar if desired.
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Salted honey almond Tart
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