A great option for a holiday dessert, this sweet tart is filling and specially made with honey and date spread featured in the Holiday Box: Michelin Edition. Don’t skimp on the cinnamon and sugar; they add a brightness that enlivens the tart.
Makes: one 6-inch tart | Time: 45 minutes plus 1 hour cooling
Ingredients
- 1 sheet frozen pie crust
- 1 jar Yoffi date spread
- ⅓ cup honey
- ¼ cup heavy whipping cream
- 1 egg
- 1 tsp. cornstarch
- powdered sugar and cinnamon, for dusting
Directions
- Preheat the oven to 350°F and thaw 1 sheet frozen pie crust.
- Lay the pie crust into a 6-inch pie pan. Using a sharp knife, trim the overhand from the sides. Line the dough with foil and weigh it down with pie weights, then bake for 10 minutes. Remove the foil and pie weights and bake 5 minutes more.
- In a bowl, whisk together date spread, honey, heavy whipping cream, egg, and cornstarch until smooth. Pour into the par-baked tart shell and return to the oven for 25 to 30 minutes more, then cool on a wire rack until firm.
- To serve, dust with powdered sugar and cinnamon.
