Honey Fruit Tart

Recipe Created By: Jackie Guzman

A delectable fruit tart that's bursting with flavor thanks to key ingredients like Manuka Honey and cacao powder. A combination of chocolate crust, vanilla custard, and honey whipped cream are made even more delicious with a medley of fruits sprinkled on top. 

 

Ingredients: 

For the Chocolate Crust:

• 1 1/4 cups (150g) all-purpose flour
• 5 tbsp (28g) Kiva cacao powder
• 1/4 cup (50g) granulated sugar
• 1/2 tsp salt
• 10 tbsp (5oz or 140g) butter, cold and diced
• 2 egg yolks 
• 2 tsp vanilla extract 
• 1 tbsp heavy cream

For the Vanilla Custard: 

• 3/4 cup heavy cream
• 3/4 cup milk
• 6 egg yolks
• 1/4 cup (28g) corn starch
• 1/4 cup (50g) granulated sugar
• 1 tbsp vanilla extract
• 2 tbsp Kiva Manuka honey
• 1 tsp gelatin
• 2 tbsp hot water 

For the Honey Whipped Cream:

• 3/4 cup heavy cream
• 2 tbsp Kiva Manuka honey 

• Seasonal fruit, to top 

Directions:

1. For the crust: In a food processor, combine all dry ingredients and the butter. Pulse until the butter is coated in the flour mixture and the butter has broken down to small pieces — but be careful not to over mix. Next, add the egg yolks, vanilla, and heavy and mix in the food processor for about 10 seconds, or until dough begins to come together. 
2. Flour your countertop and form the dough into a ball. Flatten into a 4-inch disk, cover with plastic wrap, and let rest in the fridge for at least 1 hour. 
3. After the dough has been chilled, flour your countertop again and roll out the dough into a circle, just a little larger than your tart pan. Transfer dough to tart pan, shaping it with your hands to fit the tart mold. Cut off any excess dough that is above the edges of the mold. Cover tart dough with parchment paper or foil and freeze for 30 minutes. 
4. Preheat oven to 375ºF. On top of the foil or parchment paper, add baking weights (such as dry beans or rice). Bake for about 25 minutes — the dough is done when the foil or parchment is able to separate from the crust. Allow to cool. 
5. For the custard: In a medium saucepan, whisk together heavy cream, milk, yolks, corn starch, and sugar. Using medium heat, heat on a stovetop until mixture starts to thicken, whisking constantly. As soon as it has begun to thicken, remove from heat because the mixture will continue cooking in the saucepan. Transfer to another bowl, add the vanilla and honey, and cover with plastic wrap, making sure that the plastic wrap touches the surface of the custard. Chill in the fridge for at least 2 hours. 
6. For the whipped cream: With an electric mixer, whip together the cream and honey until stiff peaks form. 
7. To assemble: When ready to assemble, dissolve the powdered gelatin in the 2 tbsp hot water. Whisk this mixture into the custard, then pour the custard into the cooled crust. Smooth out the custard with a spatula. Using a piping bag with a star tip, pipe out the heavy cream on top of the custard and decorate with berries. Chill the tart in the fridge for at least 2 hours. This will allow the custard to set.