Salted Honey Pie
"Date honey is a thick brown syrup extracted from dates and unlike regular honey it is vegan. Ideal for tea or dessert as it cuts up easily it is even suitable for a picnic treat!"
Preparation Time: 40 minutes
Cooking Time:1hour10 minutes
Serves: 8 -10
credit: Chef Denise Phillips
For the Pastry:
225g plain flour, plus extra for flouring the work surface
zest 1 lemon
2 teaspoons lemon juice
110g unsalted cold butter/non-dairy margarine
1 egg – use 100g non-dairy cream cheese – to make vegan
30g icing sugar
120g unsalted butter or non-dairy margarine, melted and slightly cooled
150g light brown muscovado sugar
3 tbsp fine cornmeal
1/2 tsp salt, plus extra for topping
1 tsp vanilla extract
250g SESAME KINGDOM premium Date honey
3 large eggs – use 300g non-dairy cream cheese – to make vegan
125g SESAME KINGDOM premium Tahini
50g icing sugar
2 tablespoons date honey
2 tablespoons pistachio nuts – finely chopped
For the pastry
Put all the ingredients into the food processor and whizz until they form a dough ball.
Place the pastry between two sheets of cling film and roll out to fit a 22cm loose based pie tin.
Put in the fridge for at least 30 minutes or until the pastry is nice and firm (you can also freeze the pie shell at this point). Cover with foil and insert baking beans.
Preheat the oven to 200C/ 400F/ gas mark 6.
Bake for 20–25 minutes or until golden brown. Remove the parchment and baking beans.
To make the pie filling,
place the butter or margarine, sugar, cornmeal, salt, vanilla and honey into a large bowl and whisk together until smooth and combined. Add the eggs one at a time whisking to combine.
Finally add the tahini and whisk the mixture until everything is smooth and fully combined. Pour the custard into the blind baked pie shell.
Bake on a baking tray for about 40-50 minutes or until the edges of the filling are set and puffed up whilst the middle is still slightly wobbly to look to it.
Remove from the oven and sprinkle with a little flaked sea salt.
Set the pie aside to allow it cool to room temperature.
For the topping, sift the icing sugar and then mix with the tahini. Gently spoon over the top of the pie. Complete with a drizzle of date honey and a sprinkling of finely chopped pistachio nuts.