Salted honey tart

Method

1. Put the butter, cream cheese and cream in a food processor, then whizz until smooth. Pulse in the flour and salt until the pastry begins to come together. Tip onto a lightly floured surface and knead for 30 seconds to bring it together, then form into a disc. (If you don’t have a food processor, beat the butter, cream cheese and cream in a mixing bowl, then stir in the flour and salt.) Wrap the pastry and put in the fridge for 1 hour.
2. Heat the oven to 200°C fan/gas 7. Roll out the pastry to 5mm thick and use it to line the tart tin. Trim the excess (see Tips), then prick the base all over with a fork. Line with scrunched baking paper and fill with baking beans or uncooked rice/lentils. Blind bake on a baking tray for 20 minutes, then lift out the paper and beans/rice/lentils and cook for another 5 minutes until the pastry looks sandy.
3. Meanwhile, make the filling. Melt the butter, then pour into a large bowl and leave to cool for a few minutes. Use a balloon whisk to whisk in the cornflour and sugar, beating to a smooth paste. Add all the remaining ingredients and whisk until silky.
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4. Reduce the oven temperature to 160°C fan/gas 4. Give the filling a final stir, then pour into the pastry case. Bake for 45-50 minutes until the top is deep golden brown and the edges are set but there’s still a slight wobble in the centre of the tart. Slide the tin onto a wire rack, then leave the tart to cool completely and set (this will take a few hours). It will have puffed up in the oven but it will sink down and the top will wrinkle as it cools. Serve at room temperature with crème fraîche on the side.