Name: Apricot and honey custard tart
Total time: 10800 s
Yield: 8
Ingredients: 500 millilitre milk; 2 tablespoon wildflower honey; 1 vanilla pod; 6 egg; 115 gram caster sugar; 50 gram plain flour; 1 all-butter sweet pastry case; 12 apricot

Step 1

Put the milk (500 mL) , honey (20 g) and the scraped seeds and shell of the vanilla pod (1) into a saucepan and warm through over a medium heat until just starting to boil.

Step 2

In a stand mixer, whisk the egg yolks (6) , sugar (115 g) and flour (50 g) until smooth. Gently pour in the warm milk and honey mixture, continuously whisking until smooth.

Step 3

Put the custard mixture back into the pan and cook over a medium heat, whisking constantly, for 3-4 minutes, until thickened. Pour into the tart case (1) and leave in the fridge covered in cling film to firm up.

Step 4

Slice and de-stone the apricots (12) then arrange on top of the cooled tart. Finish with a generous drizzle of honey (20 g) .

Apricot and honey custard tart

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