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Title: Honey Mousse Tart
Categories: Pie Dessert Pudding Filling
Yield: 8 Servings
| 1 1/2 | c | Flour |
| 2 | tb | Sugar |
| 1 | ts | Lemon peel; grated |
| 1/4 | ts | ;slat |
| 1/2 | c | Butter; chilled cut into small pieces (1 stick) |
| 1 | lg | Eggs; lightly beaten |
| 1 | tb | ;water, to 3 tablespoons |
| FILLING | ||
| 1 | ts | Gelatin, unflavored |
| 2 | ts | Juice, orange |
| 1/4 | c | Honey, buckwheat/blueberry or lavender honey, at room temper |
| 1 1/2 | c | Cream, heavy |
| GARNISH | ||
| 1/4 | c | Honey, buckwheat/blueberry or lavender honey, at room temper |
In a large bowl, mix together flour, sugar, lemon peel, and salt. using a pastry blender or 2 knives, cut butter into flour mixture until coarse crumbs form.
Add egg and ice water, 1 tablespoon at a time, tossing with a fork until a soft dough forms. Shape dough into a disk, wrap in plastic wrap, and chill for 1 hour.
Preheat oven to 375 degrees. On a floured surface, using a floured rolling pin, roll dough into an 11" circle. Fit dough into bottom and up sides of a 9" tart pan with a removable bottom. Trim overhang.
Prick dough with a fork. Line with aluminum foil; fill with pie weights or dried beans.
Bake crust for 10 minutes. Remove foil and weights. Bake until golden, 10 to 15 minutes more. Transfer pan to a wire rack to cool completely.
To pepare filling, sprinkle gelatin over juice. Let stand until softened, 5 to 10 minutes.
In a small saucepan, heat honey over low heat, stirring until melted. Add gelatin mixture, stirring until gelatin has dissolved. Place pan in a medium bowl of ice water. Stir honey mixture until cool and slighlty thickened, 5 minutes.
Beat cream at medium speed until soft peaks form. Fold honey mixture into cream mixture. Chill for 4 hours.
Just before serving, stir filling until fluffy; spoon into prepared shell.
To prepare garnish, in a small suacepan, melt honey over low heat. Remove sides of pan. Swirl honey over filling.