Lemon & Honey Tart with Honeycomb Jelly

Let’s make a special tart that’s full of sweet and tangy flavors! This recipe will guide you through creating a delicious honey lemon tart with a crispy crust and a creamy, zesty filling, topped with a shiny honey lemon jelly. It’s a perfect treat for anyone who loves the refreshing taste of lemon mixed with the sweetness of honey. Don’t worry, I’ll walk you through each step, so you can make this yummy dessert in your own kitchen. Ready to start baking?


For the Tart Base:
  • 75g unsalted butter
  • 50g powdered sugar
  • 25g almond flour
  • 1g salt
  • 30g egg, beaten
  • 125g all-purpose flour
For the Lemon Cream:
  • 20g lemon juice
  • 30g honey-infused lemon juice
  • Zest of half a lemon
  • 45g granulated sugar
  • 50g egg
  • 50g unsalted butter, room temperature
  • 20g white chocolate
  • 4g gelatin powder
  • 16g water
For the Honey Lemon Jelly:
  • 340g water
  • 30g granulated sugar
  • 40g honey
  • 10g lemon juice
  • 10g gelatin sheets
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Preparing the Tart Base:
  1. Mix 75g unsalted butter with 50g powdered sugar, 25g almond flour, 1g salt, and gradually add 30g beaten egg into the mixture until well combined.
  2. Sift 125g all-purpose flour into the mixture, folding gently until a dough forms.
  3. Wrap the dough in plastic and chill for 8 hours.
  4. Roll out the chilled dough and fit it into an 18cm tart mold. Prick the base with a fork and rest for 1 hour.
  5. Line the dough with foil, fill with baking weights, and bake at 160°C for 35 minutes. Remove weights, brush with egg yolk, and bake for another 5 minutes at 140°C. Let cool.
Making the Lemon Cream:
  1. Bloom 4g gelatin in 16g water.
  2. Combine 20g lemon juice, 30g honey lemon juice, and zest of half a lemon in a saucepan.
  3. Whisk 45g sugar with 50g egg and heat gently, stirring until thickened. Remove from heat.
  4. Stir in bloomed gelatin and 20g white chocolate until melted and smooth.
  5. Strain, cool to 50°C, then blend in 50g softened butter until smooth. Emulsify with a hand blender.
Creating the Honey Lemon Jelly:
  1. Bloom 10g gelatin in cold water.
  2. Heat 340g water with 10g lemon juice, 30g sugar, and 40g honey until dissolved.
  3. Add bloomed gelatin, stir until dissolved, and cool to 30°C.


  1. Pour the lemon cream into the cooled tart base and refrigerate until set.
  2. Gently pour the honey lemon jelly over the set lemon cream. Refrigerate until the jelly is firm.
  3. Decorate with lemon zest or thin lemon slices before serving.

Enjoy this refreshing and beautifully layered Lemon & Honey Tart with Honeycomb Jelly, a perfect blend of sweet and tangy flavors encased in a buttery, crisp tart shell.