Honey. White chocolate. Baileys. Sea salt. Vanilla. This pie is my attempt to fuse every single one of my favourite food things into my favourite dessert application: pie. The sea salt stops what could have been a cloy disaster right in its tracks, and creates what is almost the baked goods equivalent of salted caramel ice cream.
I like to pretend that I’m the type of person who struggles to finish a dessert (“Oh, it’s just too rich!” “A tiny bite is enough!” “Oh, no – half that slice– at most!”), but the truth is I’m not that person, I never will be that person, and I routinely cull friends who show any signs of being that person. Take your hot person problems elsewhere please, and let me eat my cake. Pie. Whatevs.
If you so happen to be that person, feel free to use all milk instead of cream. If you try to use any variety of low fat milk as a replacement, then consider yourself completely and totally and irrevocably culled. There’s a time and a place for low fat dairy products and that is never and nowhere.
Salted Honey, White Chocolate and Baileys Tart
Salted Honey, White Chocolate and Baileys Filling
2 ½ cups of full cream milk
1 cup of cream
½ cup of Baileys
Seeds of 1 vanilla bean
¾ cup of honey
250 grams of good quality white chocolate, finely chopped
2 teaspoons of sea salt
1 large tablespoon of butter
2 cups of all purpose flour
¼ cup of white sugar
¼ cup of brown sugar
2 teaspoons of cold water
pinch of sea salt
one teaspoon of cinnamon
Honey Whipped Cream
Seeds from one vanilla bean
200ml of thick whipping cream
Tablespoon of honey
Extra sea salt
Whichever berries you happen to fancy
For the crust:
Cream the butter and sugar together until well combined and pale(r). Add the egg. Beat well. Add all other ingredients. And combine until you’ve got a firm dough.
Press into a pie tin and bake at 180 degrees.
For the filling
Whisk eggs and honey together in a bowl with the flour and cornstarch.
In a large saucepan, slowly bring the milk, Baileys, scraped vanilla bean seeds, vanilla bean pod and cream (just!) to the boil then remove quickly (quickly!). Don’t let it burn. Not that I’ve done that. Stir it constantly as it heats. Remove the vanilla bean.
Whisk the Baileys mixture into the egg mixture to combine. Add in the white chocolate and return to the saucepan, stir constantly over medium heat until the mixture starts to thicken. Keep whisking so that the white chocolate combines smoothly with the rest of the mix. Trust me, it does. Keep going. Add the sea salt. Check for appropriate sweet / salty balance. Add a tad more honey if you need to. Or more, salt, whatever. Allow to thicken a tad more.Pour into that delicious pie crust that you made earlier. From here you have two options. Return the whole darn thing to the oven and bake it on 330 degrees for about twenty to thirty minutes. The inside should still wobble.
Allow to cool completely and then pop it in the fridge until it’s cold. This will both allow it to set and allow it to get about ten times more delicious than you ever imagined.
For the cream
Beat the cream and vanilla bean seeds, together until they are thick and fluffy piles of marshmallow goodness. Fold in the honey. Allow to chill for a bit to let the flavours mingle.
Serve the pie sprinkled with pistachios, extra sea salt and blueberries. With twice the amount of whipped cream as the person sitting next to you.