Honey And Crème Fraîche Tart - cooking recipe

Ingredients

1 (9 inch) tart shell
3 None eggs, plus 1 egg yolk
4 tbsp honey
1 1/4 cups milk
1/2 cup creme fraiche, plus extra to serve (optional)
None None freshly grated nutmeg, to taste
3.5 oz raspberries
None None powdered sugar, to dust

Preparation

Preheat oven to 400\u00b0F. Line tart shell with parchment paper and fill with pie weights. Bake for 15 mins. Remove paper and weights. Bake for another 5-10 mins, until lightly browned.
Reduce heat to 325\u00b0F. Whisk together eggs, egg yolk and honey. Bring milk almost to a boil then remove from heat and whisk in creme fraiche. Gradually whisk into egg mixture then strain into tart shell. Grate a little nutmeg over top. Bake for 20 mins, until custard has just set. Let cool then chill until ready to serve.
Arrange raspberries over top. Dust with powdered sugar. Serve chilled or at room temperature with extra creme fraiche, if desired.