Honey, honey! This honey and pine nut tart with mascarpone will be the ultimate show-stopping dessert at the brunch table.

MAKES 1 // COOKING TIME 1 hour 40 min

INGREDIENTS
For the crust
1 cup flour
80 g butter
1 tbsp sugar
Pinch salt
1–2 tbsp ice water
For the filling
250 g unsalted butter
⅔ cup honey
½ cup sugar
1 tsp salt
½ cup cream
3 eggs (2 whole, 1 yolk)
150 g pine nuts
Mascarpone, to serve

METHOD
For the crust
1. Preheat the oven to 180°C and grease a tart tin.
2. Pulse the flour, butter, sugar and salt in a food processor. Add just enough ice water to make the dough come together. Form the dough into a ball, cover in cling film and place in the fridge for 30 minutes.
3. On a lightly floured surface, roll out the dough to 5 mm thick. Line the tin with the dough, pressing into the sides and leaving the ends hanging over. Place in the fridge for about 10 minutes.
4. Blind-bake for 10 minutes. Then neatly trim the edges with a very sharp knife.
For the filling
1. Melt the butter, honey, sugar and salt over medium heat.
2. Once the sugar is dissolved, remove from the heat and set aside to cool.
3. Mix the cream and eggs into the sauce.
4. Sprinkle the pine nuts over the crust and pour the sauce over.
5. Bake for 45 minutes. Remove from the oven and leave to cool for at least 1 hour.
6. Enjoy the tart warm or chilled, served with dollops of mascarpone.

Recipe & styling: Caro Alberts
Photography: Myburgh du Plessis

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