French Honey Lemon Tart - flour

Method

• Place the flour, butter, and salt in a food processor and pulse until crumbly.
• In a separate bowl, whisk together the egg, honey, and almond extract.
• Add the egg mixture into the dry mixture and pulse until a soft dough forms.
• Turn the dough out onto a piece of plastic wrap and pat it into an inch-thick disc. Wrap tightly and freeze for 20 minutes.
• Unwrap the dough and roll it out to 0.5 cm thick, dusting with flour as needed. Press it into a fluted 9 or 10-inch tart tin. Don't worry if the dough rips - just trim the edges and use the scraps to patch up the tears. After trimming and patching, press the edges against the sides of the tin to push up the dough about 0.5 cm above the height of the rim. Dock with a fork and freeze for at least 30 minutes.
• Meanwhile, preheat the oven to 375 degrees F. Bake the tart shell directly for 18 minutes, do not blind bake this.
• If the bottom has puffed up, gently pat it down while the pastry is still warm. Cool completely.
• Whisk together the zest of 4 lemons, all the juice, eggs, and honey in a heavy saucepan on medium heat until starting to thicken. Gradually whisk in the milk until well incorporated and the mixture thickens again.
• Strain into a bowl, then stir in the butter and remaining zest until smooth.
• Preheat the oven to 300 degrees F. Pour the custard into the baked tart shell and bake for 30-40 minutes. The center should still be quite wobbly.
• Let cool and chill overnight until set.
• Stir together all heavy cream, vanilla, and 1 tbsp honey in a large bowl, then whisk to soft peaks. Keep chilled.
• Line a baking sheet with parchment paper.
• Melt the sugar and honey in a heavy saucepan and bring the mixture up to a boil. Stir until all the solids have dissolved.
• Remove from the heat and stir in the baking soda. Continue to stir until the baking soda completely dissolves.
• Scrape the mixture onto the lined baking sheet and sprinkle with sea salt. Let it cool completely until hard, then break into pieces.
• To serve, slice the tart with a hot knife (run it under hot water then wipe it dry). Top with a dollop of whipped cream, garnished with a few chunks of honeycomb.