From Adam's kitchen

Chamomile custard tart.

Chamomile infused into a silky baked custard, held in crème fraîche pastry and finished with the sweet crunch of Farm Collective honeycomb.

Method

1. Step 01

   Process the cold butter and flour to a fine sand consistency. Add the crème fraîche and salt, then process only until the dough comes together.

2. Step 02

   Bring the dough together gently on the bench, wrap and refrigerate for at least one hour, or ideally overnight.

3. Step 03

   Let the pastry soften slightly, then roll and line a lightly oiled tart shell. Leave the excess pastry overhanging and chill for 30 minutes.

4. Step 04

   Prick the base, line with baking paper and weights, then blind bake at 170°C for 20 minutes. Remove the paper and weights and bake for another 20 minutes, until deeply golden.

5. Step 05

   Brush the hot pastry with a thin layer of whisked whole egg and return it to the oven for 1–3 minutes. Repeat if needed to seal any cracks. Cool the shell and reduce the oven to 120°C.

6. Step 06

   Bring the cream, sugar and vanilla just to a simmer. Remove from the heat, add the chamomile and steep for 15 minutes. Strain before the chamomile becomes bitter.

7. Step 07

   Lightly whisk the egg yolks. Gradually pour in the warm chamomile cream while whisking, then strain the custard once more.

8. Step 08

   Place the tart shell in the oven, then pour in the custard to minimise spills.

9. Step 09

   Bake at 120°C for 30 minutes, then continue checking until the custard is just set with a slight wobble in the centre, usually another 20–30 minutes. Cool and trim the pastry.

10. Step 10

    Slice with a hot, sharp knife, wiping the blade between cuts. Finish each slice with crumbled Farm Collective honeycomb.

Pop the Pét Nat alongside the tart. Its delicate bubbles lift the chamomile custard and balance the honeycomb’s sweetness. A playful afternoon tea after a day in the garden.