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Irresistible Salted Honey Tart Recipe with Whipped Cream

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This salted honey tart is the perfect blend of sweet and salty, with a velvety texture that melts in your mouth. Topped with vanilla whipped cream, it’s elegant, indulgent, and surprisingly easy to make.

Ingredients

Scale
  • 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
  • ¾ cup (255g) honey
  • ½ cup (100g) granulated sugar
  • ½ teaspoon sea salt
  • 5 tablespoons (70g) unsalted butter, melted and slightly cooled
  • 2 tablespoons heavy cream
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions

  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.
  5. Preheat your oven to 350°F (175°C).
  6. 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.
  7. Slowly add 5 tablespoons (70g) of melted butter, followed by 2 tablespoons of heavy cream. Mix until fully combined.
  8. Whisk in 3 large eggs, one at a time, until the mixture is silky and uniform.
  9. Stir in 1 teaspoon of pure vanilla extract.
  10. 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.
  11. Trim any excess dough and use a fork to prick the bottom of the crust to prevent it from puffing up.
  12. Pour the honey filling into the prepared crust and smooth it out evenly.
  13. Bake for 40-45 minutes, or until the filling is set but still slightly jiggly in the center.
  14. 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.
  15. Beat the mixture using an electric mixer on high speed until soft peaks form. Be careful not to overwhip!
  16. Once the tart has completely cooled, dollop or pipe the whipped cream over the top.
  17. Sprinkle a pinch of flaky sea salt on top for a final touch.

Notes

[‘Chill the dough to ensure a flaky crust.’, ‘Use high-quality honey for the best flavor.’, ‘The filling should be set but slightly jiggly in the center when baking.’, ‘Soft peaks are ideal for whipped cream texture.’, ‘Flaky sea salt adds crunch and enhances flavor.’]

Nutrition

Keywords: salted honey tart, dessert recipe, sweet and salty dessert, honey tart, whipped cream topping

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