Delicious UK - (04)April 2020

Portuguesetartwith
stickycinnamonhoney
SERVES8-10.HANDS-ONTIME 30 MIN,
OVEN TIME 60-65 MIN, PLUS FREEZING

MAKE

AHEAD

Servewarmoratroom
temperature.It’sbestonthe
dayit’smade,butif youdo
haveleftovers,keepinanairtight
containerforupto2 days.

FOOD

TEAM’S

TIPS

Ifyoudon’thavea cook’s
blowtorchleavethetopas
it isorheatthegrilltoits
highestsetting,covertheedgesof
thetartwithfoil,thengrill,watching
likea hawk,for1-2minutes.
Lightlybeattheunused egg
whites, then freeze.

• 320gsheetall-butter puff pastry


• Plainflourtodust


• 240gcastersugar


• 2 tspgroundcinnamon


• 500mlwholemilk


• 125mlsinglecream


• 1 vanillapod,split,seeds scraped


• Paredzest1 lemon


• 70gplainflour,plusextra to dust


• 300grunnyhoney


• 6 medium free-range egg yolks

YOU’LLALSONEED...

• 23cm(1.5litre)roundpie dish;
  digital thermometer

1 Putthepastryona flour-dusted
worksurface.Halvelengthways,
thencuteachpieceinto3 togive
6 squares.Mix40gofthesugarand
1 tspcinnamonina bowl,then
sprinklethesquaresevenlywith
1 tbspofthecinnamonsugar,
reservingtherest.Stackthepastry
squaresontopofoneanother,then
usea lightlyflouredrollingpinto
roll out to a 35-40cm square.

2 Linethepreparedpiedishwith

thepastry,allowinganyexcessto

overhang.Foldthepastryoverlap

backintocreatea doublethickness

crust,thenuseyourthumband

forefingertoroughlycrimp.Lightly

prickthebaseofpastrycasewitha

forkandsprinklewiththeremaining

cinnamonsugar.Linewithbaking

paperandfillwithceramicbaking

beans/uncookedrice,thenfreeze

for 15 minutesoruntilfirm.Heat

theovento220°C/200°Cfan/gas7.

3 Bakethetartcasefor 30 minutes

oruntiltheedgesarelightgolden.

Removethepaperandbeans/rice

andbakefor 15 minutesmoreor

untilthebaseisdrytothetouch.(If

thepastryhaspuffedup,lightly

pressit downusingthebackofa

spoon.)Setaside.Turntheoven

downto200°C/180°Cfan/gas6.

4 Meanwhile,forthefilling,pourthe

milk,cream,vanillapodandseeds

andlemonzestintoa largepan.

Putovera mediumheat,bringto

a simmer,thenremovefromthe

heatandsetasidefor 10 minutesto

infuse.Strainthrougha finesieve

intoa largejug(discardanysolids).

Wipethepanclean,thenaddthe

flourtothepan.Graduallywhiskin

themilkmixtureovera medium

heatfor4-5minutesoruntil

thickened.Removefromtheheat.

5 Put200gofthehoney,the

remaining200gsugarand1 tbsp

waterina panovera mediumheat.

Cook,stirring,untilthesugar

dissolves.Increasetheheattohigh

andbringtotheboil.Cook,swirling

thepanoccasionally,for4-5minutes

untilthesyrupturnsdarkgoldenand

reaches110°Conthethermometer.

Whiskingconstantlywitha balloon

whisk,graduallyaddthehotsyrupto

themilkmixtureuntilcombined,

thenwhiskintheeggyolks.

6 Setthepastrycaseona baking

trayandcarefullypourinthefilling.

Bakefor30-35minutesoruntil

bubblesformonthesurfaceandthe

fillingjusthasa wobbleinthecentre.

7 Usinga kitchenblowtorch(see

tips),scorchthesurfaceofthetart

untilnicelycoloured,then set aside

to cool for 30 minutes.

8 Tomakecinnamonhoney,put

theremaining100ghoneyand

1 tspcinnamonina panovera

mediumheat.Bringtotheboil,

thentransfertoa heatproof

bowlandservewiththetart.

PERSERVING(FOR10)422kcals,

15.2gfat(7.5gsaturated),6.5g

protein,64.1gcarbs(48.6g sugars),

0.4g salt, 1.2g fibre

Honeyvanillaslice

withhoneycomb

SERVES12.HANDS-ONTIME50-55MIN,OVEN

TIME 1 HOUR, PLUS OVERNIGHT CHILLING

MAKE

AHEAD

You’llneedtostartthis

recipea daybefore you

plan to serve it.

• 320gsheetall-butterpuffpastry


• 180grunnyhoney,warmed, plus
  extratodrizzle


• 90gcornflour


• 150gcastersugar


• 375mlwholemilk


• 1 tbspvanillaextract


• 2 gelatineleaves(welike Costa)


• 500mlsinglecream


• 50gunsaltedbutter,chopped


• 4 medium free-range egg yolks

HONEYCOMB

• 110gcastersugar


• 90grunnyhoney


• ¾ tsp bicarbonate of soda, sifted

YOU’LLALSONEED...

• 2 bakingtrayslinedwith
  compostablebakingpaper;20cm
  loose-bottomedsquaretinlined
  witha 5cmoverhangallaround;
  digitalthermometer;20cmx 30cm
  swiss roll/brownie tin, lined

1 Heat the oven to 200°C/180°C fan/