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Bell Honey Custard Tart, Ginger Crème Fraîche

Try experimenting with different kinds of honey for this tart. We've used bell heather, which has a beautiful floral flavour, but feel free to shop around if you want something with more or less potency.
Course: Dessert
Keyword: ginger, honey, tart
Servings: 12 servings
Author: Shaun Searley, The Quality Chop House



  • 400 g crème fraîche
  • 30 g stem ginger plus 1 tbsp of syrup


  • 500 ml whipping cream
  • 10 free-range organic egg yolks
  • 200 g bell heather honey
  • 1 blind-baked tart case (see below for recipe)


  • To make the ginger crème fraîche, finely grate the stem ginger into the crème fraîche along with a spoonful of the syrup. Combine, then ideally transfer into a muslin cloth bag and hang in the fridge overnight. Leave a small bowl underneath to catch the excess liquid.
  • Transfer to an airtight container until you are ready to use.
  • Warm the cream in a large saucepan over a low heat until it reaches 50°C.
  • Whisk the egg yolks and honey together in a large bowl until combined, then pour over the hot cream, whisking continuously; it should start to thicken slightly. Pass the custard through a fine sieve and leave to rest for 5 minutes. Skim off the layer of foam that will form on top.
  • Preheat the oven to 110°C. Half-fill the blind-baked tart case with the cooled custard, then carefully transfer to the oven. Bake for 45 minutes–1 hour. You are looking for a slight wobble in the centre of the custard. Leave to rest for a couple of hours before you cut into it.
  • To serve, slice the tart into wedges and serve with a generous spoonful of ginger crème fraîche