You need a fix for your sweet tooth, and I’m here to help.
Here is a tart, with a creamy honey custard and toasty, crunchy pine nuts. Unusual, right? But so, so good. Rich and delicious, and goes perfectly with that
morning afternoon cup of coffee. I made it with local Bee Wild honey. Their wildflower honey is bright and really sang in this tart. Like literally, angelic singing. Or something like that.
I made this tart for the annual meeting of Slow Food Atlanta. It was a potluck, which may not sound that exciting, right? Well, wrong. This potluck was special because it featured dishes from Atlanta chefs, farmers and food lovers alike. It was quite an impressive spread, actually!
So imagine how I felt when I saw my tart, broken from the drive to the meeting, sitting next to all these gorgeous dishes. I thought for sure it would get passed over for the prettier, more appealing desserts next to it.
The tart was demolished and people came up to me saying how much they enjoyed it, giving me all the warm and fuzzies.
It’s very easy to put together. Baking the tart requires patience and some trust. The tart won’t look done when you take it out, and in my case it was a little ugly. But, once it cools, the custard settles down and looks beautiful. Chill in the fridge for an hour or so and the tart easily pops out of the tart pan.
It’s pretty decadent, so consider cutting the sweetness with fresh whipped cream. This is a great dessert to impress guests with, but make it a day ahead of time to give it time to settle.
Honey Pine Nut Tart
from The Cardigan Kitchen
24 biscoff cookies
5 tb melted butter
pinch of cardamom (optional)
2/3 cup honey
1/2 cup granulated sugar
1 tsp kosher salt
1 cup unsalted butter
1/2 cup heavy cream
1 large egg
1 large egg yolk
1 1/4 cups pine nuts
Place the Biscoff cookies and cardamom in a food processor, processing until the crumbs are fine. Add the melted butter and pulse until combined.
Spread and press the mixture in a 9 inch tart pan. If you don’t have a tart pan, go get one. They’re like five bucks at Homegoods!
Chill until you’re ready to fill.
Preheat oven to 325 degrees.
In a medium saucepan, combine honey, sugar and salt. Add the butter and bring to a boil over medium-high heat. Be sure to stir constantly and scrape the bottom to get any sticking salt.
Remove from heat and transfer to a medium bowl, let cool for about 20 minutes.
Whisk in the heavy cream to combine and then the egg and egg yolk.
Spread the pine nuts out on the tart crust. Pour the custard filling over them, use a butter knife to swirl the pine nuts up ensuring that they’re distributed.
Put the tart on a baking sheet, and bake for 40 minutest to an hour. The crust will be golden, the tart will be a bit brown and the filling slightly bubbly.
Let cool completely in the fridge. Enjoy!
adapted from The Chew