Bell Honey Custard Tart, Ginger Crème Fraîche

Preparation info
  • Serves


    • Difficulty


Appears in
The Quality Chop House

By William Lander, Shaun Searley and Daniel Morgenthau

Published 2019

  • About

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.


Ginger Crème Fraîche

  • 400 g crème fraîche
  • 30 g stem ginger, plus 1


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