- 100 gm honey, plus extra to serve
- 500 gm softened cream cheese
- 150 gm sour cream
- 100 gm caster sugar
- Scraped seeds of 1 vanilla bean
- Finely grated rind of 1 lemon
- 2 eggs
Walnut Crumb Crust
- 100 gm walnuts
- 220 gm digestive biscuits, coarsely crumbled
- 1 tsp ground cinnamon
- 80 gm butter, melted
- 120 gm honey
- 40 ml dessert wine
- Juice of ½ lemon
- 2 pink lady apples, thinly sliced
Step 1 Preheat oven to 180C. For walnut crumb crust, spread walnuts over an oven tray and roast, stirring occasionally, until golden (4-5 minutes), then transfer to a food processor. Add biscuits and cinnamon, and process to fine crumbs, then add butter and process to combine. Press into the base and up the sides of a 19cm x 27cm tart tin with a removable base (or use a 23cm-diameter tart tin, but there may be a little filling leftover) and refrigerate until firm (30 minutes). Bake until just crisp (12-15 minutes) and set aside.
Step 2 Increase oven to 200C. Cook honey in a saucepan over medium-high heat until caramelised (2-3 minutes), then set aside to cool slightly. Beat cream cheese, sour cream, sugar, vanilla seeds, rind and honey in an electric mixer until fluffy (4-5 minutes). Scrape down sides of bowl. Add eggs one at a time, beating well and scraping down sides of bowl between additions. Pour mixture over crumb base and bake until edges turn golden (4-5 minutes). Reduce oven to 120C and bake until firm (10-15 minutes). Turn off oven and cool completely (2-3 hours), then refrigerate until required.
Step 3 For honeyed apple, heat honey in a large frying pan over medium-high heat until bubbling, add wine and lemon juice, and stir to combine. Add apple slices in a single layer and simmer until tender and translucent (4-5 minutes). Remove carefully with a slotted spoon, and reserve apples and syrup separately.
Step 4 Top tart with honeyed apple, drizzle with honey syrup and serve with extra apple slices to the side. Tart is best eaten within a day or two.
Source: This recipe is from the May 2014 issue of Australian Gourmet Traveller. Recipe by Emma Knowles, Photography by Mikkel Vang, Styling by Emma Knowles.