Serves 8-12
Pastry:
1 ¼ cups all-purpose flour
1 cup whole wheat flour
2 tablespoons powdered sugar
Pinch salt
2/3 cup (about 5 oz) butter
1 egg yolk
2-3 tablespoons cold water
Add flours, powdered sugar and salt to a food processor. Add cubed cold butter to dry ingredients and pulse until it resembles breadcrumbs. Add yolk and a little water and pulse until dough comes together in a ball. Continue to add just enough water to form the ball. Chill dough in fridge for 30 minutes.
Roll dough out to approximately 1/8-1/4 inch thick. Cut out a 12-inch round of dough and press into a fluted 10-inch tart pan with a removeable bottom. Patch any holes with scraps of dough. Cool in freezer for about 15 minutes. Place parchment over chilled tart shell/s, fill with baking beans. Bake blind for 10 - 12 minutes at 400 deg F. Reduce oven heat to 325 deg F. Allow crust to cool. Remove baking beans and parchment. Set aside.
Honey Filling:
2/3 cup mild honey
½ cup sugar
1 teaspoon salt
8 oz butter
½ cup cream
1 egg
1 egg yolk
1 ¼ cups pine nuts
Place the honey, sugar and salt in a medium saucepan and stir to combine. Add butter and bring mixture to a boil over medium-high heat, stirring often. Remove the saucepan from the heat and transfer the mixture to a large mixing bowl; cool for 20 minutes. Whisk in heavy cream, followed by the egg and egg yolk.
Distribute the pine nuts evenly over the bottom of the tart shell and pour the custard into the shell until it reaches the top of the crust. Place the tart on a baking tray to catch any drips, and bake for 30 -35 minutes or until the filling has turned a light golden brown and the custard has set but is still jiggly. Allow the tart to cool and remove carefully from shell.
For Serving:
Vanilla Ice Cream
4 ounces Point Reyes Gouda
Serve at room temp, with a scoop of vanilla ice cream, topped generously with microplaned Point Reyes Gouda.