Sweeten up your honey with this pastry dessert that’s nutty, crunchy and laced with a sweet, sticky syrup.

Prep Time : 0:20 | Cook Time : 0:35 | Total Time : 0:55 | Serving : 2 person.

Ingredients

• 1 sheet (25 x 25cm) frozen shortcrust pastry, just thawed

• 10g unsalted butter

• 2 tablespoons caster sugar

• 60ml (1/4 cup) honey

• 1 egg, lightly whisked

• 1 teaspoon vanilla essence

• 80g (1/2 cup) pine nuts

• Thickened cream, whipped, to serve

• Extra honey, to serve

Method

• Step 1

  Preheat oven to 200°C. Line the base and sides of two 11cm (base measurement) fluted tart tins, with removable bases, with pastry and trim excess. Line each pastry case with non-stick baking paper and fill with pastry weights or rice. Bake for 8-10 minutes or until light golden. Remove the paper and weights or rice. Bake for a further 8 minutes or until golden.

• Step 2

  Meanwhile, stir the butter, sugar and honey in a small saucepan over low heat until the mixture is smooth. Set aside for 10 minutes to cool. Beat in the egg and vanilla.

• Step 3

  Reduce oven temperature to 180°C. Divide pine nuts between the pastry cases, pressing them into the pastry. Pour over the honey mixture. Place on a baking tray. Bake for 15 minutes or until almost set. Set aside to cool.

• Step 4

  Top each tart with whipped cream and drizzle over extra honey.