By William Lander, Shaun Searley and Daniel Morgenthau
We work with Steve at The London Honey Co., and it’s always a pleasure. His depth of knowledge is immense, as is his passion for bees. 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.
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 i