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Salted Honey Tart

Author Natalie


For the short crust pastry:

  • 150 grams 1 cup + 1 tbsp. all-purpose flour (see notes for gluten free version)
  • 100 grams cold butter cut into cubes
  • 40 grams 4 tbsp. powdered sugar
  • Pinch of salt
  • 1 teaspoon vanilla extract
  • 1 egg yolk
  • 1-2 tablespoons cold water as needed

For salted honey filling:

  • 75 grams butter
  • 120 grams 1/2 cup + 2 tbsp. sugar
  • 135 grams 1/3 cup + 1 tbsp. honey
  • ½ a teaspoon of salt
  • 15 grams 1 tablespoon + 1 teaspoon cornstarch
  • 1 large egg
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 80 ml 1/3 cup whipping cream 38% fat
  • 5 ml. 1 teaspoon lemon juice

For serving:

  • Unsweetened whipped cream or Greek yogurt
  • A little honey


Short crust pastry:

  1. In a food processor with a steel blade place flour, butter, powdered sugar, vanilla and salt and blend until a crumbly mixture is obtained.
  2. Add egg yolk and continue to blend just until large chunks of dough form. If the dough does not come together into large chunks - gradually add a little water.
  3. Transfer the chunks of dough to a lightly floured work surface, combine with your hands and form a disc shape.
  4. Wrap in plastic wrap and refrigerate for about an hour.
  5. On a floured surface, roll the dough about 3-4 mm thick and line the baking pan. It is important to make sure that a 90 degrees angle is created between the sides and the base of the tart, which will ensure that the edges remain high.
  6. Prick the base of the crust with a fork.
  7. Freeze the crust for about an hour.

Blind baking:

  1. Preheat oven to 170 Celsius degrees.
  2. Wrinkle baking paper, spread out again and arrange it on top of the frozen crust.
  3. Fill the paper with dry beans or special baking weights.
  4. Bake this way for 12-15 minutes.
  5. Carefully remove the paper and beans and continue to bake for another 5-6 minutes until the crust begins to get a light golden hue.
  6. Cool to room temperature.

Salted honey filling:

  1. Melt the butter and place in a mixing bowl.
  2. Add sugar, honey, salt, cornstarch, egg, egg yolks, vanilla, cream and lemon juice and stir well until a smooth, uniform mixture is obtained.
  3. Pour the honey filling over the half-baked crust.
  4. Return to continue baking at 170 degrees Celsius (no fan!) for about 20-30 minutes or until the filling gets a deep golden hue, sets around the edges but is still slightly soft in the center.
  5. Cool completely to room temperature.
  6. Serve with soft whipped cream or yogurt and drizzle some honey.

Recipe Notes

  • The tart is kept in a closed container in the refrigerator for up to 5 days.
  • It is highly recommended to serve the tart when it is at room temperature and not too cold.
  • The tart can also be served with vanilla ice cream.
  • If you like really salty desserts - you can increase the amount of salt in the filling to one teaspoon.
  • Gluten-free version: Use glute free flour mix in the same amount instead of all-purpose flour.