Brown-Sugar and Honey Treacle Tart

In a large bowl, combine 200g all-purpose-flour and 0.5 tsp salt. Add 100g cold unsalted butter cut into small cubes and work it into the flour with your fingertips until the mixture resembles coarse breadcrumbs with no large pieces remaining.

Add 1 large egg and mix with a fork until the dough just comes together. If needed, add 1-2 tsp cold water a dribble at a time. Shape into a flat disc, wrap in clingfilm, and refrigerate for at least 30 minutes.

Preheat the oven to 180°C (160°C fan). On a lightly floured surface, roll the chilled pastry to about 3mm thickness and line a 23cm loose-bottomed tart tin. Press gently into the edges and trim the overhang. Prick the base all over with a fork.

Line the pastry with a sheet of parchment paper and fill with baking beans or rice. Blind bake for 20 minutes until the edges are set and lightly golden. Remove the parchment and beans, then bake for a further 8-10 minutes until the base looks dry and pale. Remove from oven and set aside. Keep oven on at 180°C.

In a medium saucepan, combine 200g brown-sugar, 3 tbsp honey, 100ml whole-milk, 0.25 tsp salt, 0.5 tsp ground-ginger, and 1 tsp vanilla-extract. Warm over medium heat, stirring constantly, until the sugar has fully dissolved and the mixture is smooth, about 3-4 minutes. Do not let it boil.

In a separate bowl, lightly beat 3 large eggs. Slowly pour the warm honey mixture into the eggs while whisking constantly to temper them — this prevents the eggs from scrambling. Return the combined mixture to the saucepan over low heat.

Stir the filling constantly over low heat for 4-5 minutes until it thickens to a pourable, syrupy consistency that coats the back of a spoon. Remove from heat immediately.

Pour the warm filling into the prepared tart shell, filling it evenly. Carefully transfer to the oven at 180°C and bake for 12-15 minutes until the filling is set at the edges but still has a gentle wobble in the very centre.

Remove from the oven and cool the tart in its tin on a wire rack for at least 30 minutes. The filling will firm up further as it cools. Remove from the tin once fully cooled and slice into wedges to serve.