Spring Fennel and Honey Tart with Orange Blossom Cream

Ingredients

• Butter, cold and cubed125g
• Powdered sugar50g
• Almond flour25g
• All-purpose flour200g
• Egg yolk1
• Ice water15g
• Salt2g
• Heavy cream300g
• Whole milk100g
• Egg yolks4
• Granulated sugar55g
• Cornstarch25g
• Orange blossom water8g
• Wildflower honey60g
• Fresh fennel bulb1 medium
• Butter, for caramelizing20g
• Fennel fronds, for garnishsmall handful
• Fennel pollen or seeds, lightly toasted3g
• Flaky sea saltpinch

Method

1. 1.Cream cold butter, powdered sugar, and almond flour until just combined. Add egg yolk and ice water, then fold in flour and salt until the dough barely comes together.
2. 2.Flatten dough into a disc, wrap, and chill for at least 1 hour.
3. 3.Roll dough to 3mm thick and line a 22cm fluted tart ring. Dock the base, freeze 20 minutes, then blind bake at 170°C with weights for 15 minutes.
4. 4.Remove weights, bake 8–10 minutes more until evenly golden. Cool completely.
5. 5.Bring cream and milk to a simmer. Whisk yolks, sugar, and cornstarch together. Temper the hot liquid into the yolk mixture, return to heat, and cook until thick and glossy.
6. 6.Off heat, stir in orange blossom water and 20g of the honey. Press through a fine sieve, cover with cling film on contact, and chill until set.
7. 7.Slice fennel bulb into thin wedges. Melt 20g butter in a pan over medium heat, add fennel, and cook gently until softened and lightly caramelized, about 8 minutes.
8. 8.Drizzle remaining 40g honey over the fennel, toss to coat, and cook 2 minutes more until glazed. Season with a pinch of salt. Cool slightly.
9. 9.Whisk the chilled pastry cream until smooth and silky. Spread evenly into the tart shell.
10. 10.Arrange honey-glazed fennel wedges on top. Finish with fennel fronds, a dusting of fennel pollen, and flaky sea salt.