Irresistible Salted Honey Tart Recipe with Whipped Cream

The moment your fork cracks through the delicate crust and dips into the golden, luscious salted honey filling, you’ll know you’ve found your new favorite dessert. This salted honey tart is the perfect blend of sweet and salty, with a velvety texture that melts in your mouth. Topped with a cloud of vanilla whipped cream, it’s elegant, indulgent, and surprisingly easy to make. Whether you’re hosting friends for brunch or looking to impress at your next dinner party, this recipe is bound to steal the show.

I’ll admit—I’m a sucker for anything that combines sweet and salty flavors, and this salted honey tart hits every note. It’s been a crowd-pleaser every time I’ve made it, and it always leaves people asking for the recipe. With its simple ingredients and straightforward process, this tart is one of those desserts that feels fancy but doesn’t require hours of work. And let’s be real, who doesn’t love a dessert that looks like it came straight out of a bakery?

Why You’ll Love This Recipe

• Effortlessly Elegant: This salted honey tart looks like you spent hours crafting it, but it’s surprisingly simple to pull together. Perfect for impressing without stress.
• Sweet and Salty Perfection: The rich, golden honey flavor combined with a touch of sea salt creates an unforgettable balance that’s neither too sweet nor overwhelming.
• Simple Ingredients: You likely already have most of the ingredients in your pantry, and the rest can be easily found at your local store.
• Versatile: Whether it’s a dinner party, holiday gathering, or just a cozy treat for yourself, this tart fits the bill for any occasion.
• Customizable: While the salted honey filling is the star, you can adapt the crust or toppings to suit your taste preferences or dietary needs.
• Unforgettable Flavor: This isn’t your average tart—it’s the kind of dessert that makes people pause mid-bite and savor every moment.

After testing this recipe multiple times, I’ve perfected every detail—from the buttery, crisp crust to the creamy honey filling that sets up beautifully every time. Trust me, this is one dessert you’ll want to make again and again.

What Ingredients You Will Need

This salted honey tart with whipped cream is made with simple, wholesome ingredients that come together to create an extraordinary dessert. Here’s what you’ll need:

For the Crust:

• 1 ½ cups (190g) all-purpose flour
• ½ cup (115g) unsalted butter, cold and cubed
• 2 tablespoons granulated sugar
• ¼ teaspoon salt
• 3-4 tablespoons ice-cold water

For the Filling:

• ¾ cup (255g) honey (use a high-quality, flavorful honey for best results)
• ½ cup (100g) granulated sugar
• ½ teaspoon sea salt (plus extra for garnish)
• 5 tablespoons (70g) unsalted butter, melted and slightly cooled
• 2 tablespoons heavy cream
• 3 large eggs
• 1 teaspoon pure vanilla extract

For the Topping:

• 1 cup (240ml) heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon pure vanilla extract

If you’re missing an ingredient, don’t worry! There are easy substitutions you can make. For example, you can use gluten-free flour for the crust or swap regular honey for a more unique flavor, like wildflower or clover honey.

Equipment Needed

This recipe doesn’t require any fancy gadgets. Here’s what you’ll need:

• Tart pan: A 9-inch tart pan with a removable bottom works best for easy serving.
• Rolling pin: To flatten the tart dough evenly.
• Mixing bowls: One for the crust and one for the filling.
• Whisk: For blending the honey filling smoothly.
• Electric mixer: Optional, but makes whipping the cream quick and easy.
• Pastry cutter: If you don’t have one, two knives or even your fingertips will work to cut the butter into the flour.

If you don’t own a tart pan, a pie dish can work in a pinch—just be sure to adjust the baking time slightly.

Preparation Method

Step 1: Make the Crust

1. In a mixing bowl, whisk together 1 ½ cups (190g) of all-purpose flour, 2 tablespoons of sugar, and ¼ teaspoon of salt.
2. Add ½ cup (115g) of cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
3. Gradually add 3-4 tablespoons of ice-cold water, one tablespoon at a time, mixing until the dough comes together. Be careful not to overwork it.
4. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 2: Prepare the Filling

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, whisk together ¾ cup (255g) of honey, ½ cup (100g) of granulated sugar, and ½ teaspoon of sea salt until smooth.
3. Slowly add 5 tablespoons (70g) of melted butter, followed by 2 tablespoons of heavy cream. Mix until fully combined.
4. Whisk in 3 large eggs, one at a time, until the mixture is silky and uniform.
5. Stir in 1 teaspoon of pure vanilla extract for that extra touch of sweetness and warmth.

Step 3: Assemble and Bake

1. Roll out the chilled dough on a floured surface until it’s large enough to fit your tart pan. Carefully transfer the dough to the pan and press it into the edges.
2. Trim any excess dough and use a fork to prick the bottom of the crust to prevent it from puffing up.
3. Pour the honey filling into the prepared crust and smooth it out evenly.
4. Bake for 40-45 minutes, or until the filling is set but still slightly jiggly in the center.

Step 4: Make the Whipped Cream

1. While the tart cools, prepare the whipped cream. In a chilled mixing bowl, combine 1 cup (240ml) of heavy whipping cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract.
2. Beat the mixture using an electric mixer on high speed until soft peaks form. Be careful not to overwhip!

Step 5: Garnish and Serve

1. Once the tart has completely cooled, dollop or pipe the whipped cream over the top.
2. Sprinkle a pinch of flaky sea salt on top for a final touch.

Cooking Tips & Techniques

Here are some tips to ensure your salted honey tart turns out perfectly every time:

• Don’t skip chilling the dough: This step helps keep the butter cold and ensures a flaky crust. If the dough feels sticky, add a touch more flour while rolling.
• Use good-quality honey: Since honey is the star of this recipe, choose one with a robust flavor, like clover or wildflower honey.
• Watch the baking time: The filling should be set but slightly jiggly in the center—it will firm up as it cools.
• Whip the cream just right: Soft peaks are ideal for a light and fluffy texture. Overbeating can turn it grainy or even into butter.
• Don’t forget the salt: Flaky sea salt adds a delightful crunch and enhances the flavor balance.

Variations & Adaptations

This salted honey tart recipe is incredibly versatile. Here are a few ways to make it your own:

• Gluten-Free: Substitute the all-purpose flour in the crust with a gluten-free flour blend. Make sure it’s one designed for baking.
• Nutty Twist: Add ½ cup of ground almonds to the crust for a nutty flavor and extra texture.
• Dairy-Free: Use coconut oil instead of butter in the crust and replace heavy cream with coconut cream for the filling and whipped topping.
• Chocolate Lovers: Drizzle a layer of melted dark chocolate over the cooled tart before adding the whipped cream.
• Citrus Note: Add a teaspoon of orange or lemon zest to the honey filling for a bright, zesty twist.

Personally, I love adding a hint of cinnamon to the whipped cream for a warm spice note that complements the honey beautifully.

Serving & Storage Suggestions

Here’s how to make the most of your salted honey tart:

• Serving: Serve this tart slightly chilled or at room temperature for the best flavor and texture. Pair it with a cup of tea or coffee for a perfect match.
• Presentation: Pipe the whipped cream into elegant swirls or simply dollop it on top for a rustic look. Add a sprinkle of flaky sea salt or a drizzle of extra honey for a polished finish.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The crust will stay crisp, and the whipped cream can be easily refreshed with a quick whisk.
• Freezing: If you’d like to freeze the tart, skip the whipped cream and wrap the tart tightly in plastic wrap, followed by aluminum foil. It can be frozen for up to 2 months. Thaw overnight in the fridge before adding the whipped cream.
• Reheating: This tart is best served cold or at room temperature, so there’s no need for reheating.

Nutritional Information & Benefits

This salted honey tart is not only delicious but also packed with some great benefits:

• Calories: Approximately 320 calories per slice (based on 8 slices).
• Honey: Honey is rich in antioxidants and provides natural sweetness without refined sugars.
• Whipped Cream: A lighter, airier topping compared to heavier frostings, making it feel indulgent without being too rich.
• Dietary Considerations: This recipe can be adapted to be gluten-free or dairy-free to suit your needs.
• Potential Allergens: Contains dairy and gluten, but substitutions can make it suitable for most dietary restrictions.

While this dessert leans toward indulgence, its simple ingredient list makes it a treat you can feel good about enjoying.

Conclusion

If you’re looking for a dessert that’s as stunning as it is satisfying, this salted honey tart with whipped cream is the answer. Its perfect balance of sweet and salty, combined with a creamy texture, will make it a favorite in your recipe collection. Whether you customize it or keep it classic, you’re sure to impress your family and friends with every bite.

This tart has become one of my go-to desserts for special occasions, and I hope it brings as much joy to your table as it does to mine. If you try this recipe, I’d love to hear how it turned out! Share your thoughts, tweaks, or questions in the comments below. Happy baking and enjoy every bite!

FAQs

Can I make the crust ahead of time?

Yes, you can prepare the crust a day in advance and store it in the fridge. Just roll it out and bake it when you’re ready to assemble the tart.

What type of honey works best for this recipe?

High-quality honey with a rich, complex flavor, such as clover or wildflower honey, works best. Avoid using overly processed honey for the best results.

Can I use store-bought crust?

Absolutely! If you’re short on time, a store-bought crust is a great alternative. Just make sure to prebake it according to package instructions.

Can I make this tart dairy-free?

Yes, you can use coconut oil instead of butter for the crust and coconut cream for the filling and whipped topping.

What’s the best way to store leftovers?

Keep any leftovers in an airtight container in the refrigerator for up to 3 days. The tart can also be frozen for up to 2 months without the whipped cream topping.

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