William Lander, Daniel Morgenthau, Shaun Searley

Bell Honey Custard Tart, Ginger Crème Fraîche

Name: Bell Honey Custard Tart, Ginger Crème Fraîche
Yield: Serves 12
Ingredients: 1 blind-baked tart case; 10 free-range organic egg yolks; 200 g bell heather honey; 30 g stem ginger, plus 1 tbsp of syrup; 400 g crème fraîche; 500 ml whipping cream

Preparation info

Serves
12

Difficulty
Medium

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.

Ingredients

Ginger Crème Fraîche

400 g crème fraîche
30 g stem ginger, plus 1

Method

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