INGREDIENTS

For The Pastry

400g plain flour
200g soft margarine
1 Tbsp cold water

For The Filling

500 ml double cream
1 tsp vanilla essence
6 egg yolks
3 Tbsp honey
1 tsp ground (or grated) nutmeg

METHOD

1. Preheat oven to 200 deg C
2. Place soft margarine in a medium bowl and gently fork in 1 Tbsp plain flour and 1 Tbsp cold water
3. Mix with fork until you have a paste
4. Slowly add the rest of the flour until you have pastry-like dough
5. Wrap in cling wrap and place in the fridge to chill for about an hour
6. Once firm, grease an 18" tart tin
7. Take pastry from the fridge and roll out on a surface that has been lightly dusted with flour
8. Line tin and trim off the excess pastry
9. Pop into the center of the oven and bake blind for five or 10 minutes, until the pastry begins to turn golden brown
10. Melt honey in a small pan
11. Empty cream into a large bowl
12. Add the vanilla essence
13. Beat eggs then pour into the cream and mix with a hand blender
14. Pour in the melted honey and mix again
15. Pour the mixture into your pastry cases then sprinkle with nutmeg
16. Bake until the center of the filling is firm
17. It may crack a little but this is perfectly normal
18. Allow to cool  then chill in the fridge til cold

Disclaimer
All recipes contained within this site are for general information purposes only. Please consult your doctor before trying any recipes. Please check ingredients before testing any recipes. Some recipes may contain sucrose, gluten, artificial sweeteners, carcinogenics, lactose and other allergens. All information is taken at YOUR OWN RISK.