I have a new favourite honey dessert! I found this recipe in the wonderful Honey I’m Homemade recipe book (though there it is accredited to a booklet published by the American Honey Institute in 1941).
It produces 10 gorgeous creamy, sweet-but-not-t00-sweet tarts with a proper honey taste. I’ve translated the quantities into grams where necessary below –
320g cream cheese
0.5 cup honey
2 egg yolks
0.5 teaspoon salt
0.25 teaspoon nutmeg
1 tablespoon orange juice
450g shortcrust pie (cheat and buy it, or use a recipe for honey pastry)
Combine all filling ingredients, beating to a smooth, creamy consistency.
Line tart moulds with pastry.
Prick pastry and fill with cheese filling. Bake at 230 degrees for 10 minutes; reduce heat to 160 degrees and bake for about another 15 minutes until golden brown.
For more honey recipes, honey tasting notes, and stories behind extraordinary honeys, see my recently published Little Book of Honey.