Butter the base and sides of a 24cm, wide, 5cm deep tart tin and line the base with baking paper. Top with the creme fraiche and egg mix, and bake for about an hour, turning the tart halfway through baking, or until just set with a little wobble. Spoon over the top of the slightly cooled tart and bake for 20 minutes, until just set. Honey, ginger and lemon tart with oat walnut pastryFacebook Twitter Pinterest Henrietta Inman’s honey, ginger and lemon tart. • Recipes by Henrietta Inman, head chef, and Alex Hely-Hutchinson, founder, at Stoney Street @henriettainman @stoneystreet26

Source: The Guardian March 21, 2020 06:56 UTC