Cardamom, Honey, and Rose Milk Tart Recipe

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This is very similar to a custard tart; delicate, light, aromatic and easy to make. A drizzle of honey fresh from the comb and a dusting of cinnamon are great additions, or it’s lovely as is. To go all out, finish with bee pollen.

Serves 8.

Calories 258 | Carbs 29g | Sugar 11.5g | Protein 7g | Fiber 1g | Fat 12g | Sat Fat 7g | Salt 0.35g


For the pastry:

  • 100g (3-1/2 oz) chilled unsalted butter, cut into cubes
  • 250g (9oz) plain flour, sifted
  • 50g (2oz) icing sugar, sifted
  • 1 medium egg yolk, gently whisked
  • 2–3 tablespoons ice-cold water

For the filling:

  • butter, for greasing
  • 15g (1/2 oz) plain flour, plus extra for dusting
  • 15 cardamom pods, roughly pounded in a pestle and mortar
  • 450ml (16fl oz) semi-skimmed milk
  • 30g (1oz) clear honey
  • pared rind of 1 lemon
  • 1 vanilla pod, halved and seeds scraped out
  • 1/4 teaspoon rosewater
  • 2 large eggs
  • 15g (1/2 oz) cornflour


Rub the butter into the flour and icing sugar until the mixture resembles fine breadcrumbs. Add the egg yolk and water, 1 tablespoon at a time. Using a knife, cut through the mixture until it starts to come together (alternatively, use a food-processor). Add 1 more tablespoon of water if necessary. Tip the dough out and bring together with your hands, working quickly and gently. Shape into a rectangle, wrap in greaseproof paper and refrigerate for 30 minutes.

Preheat the oven to 180 degrees C/350 degrees F/gas mark 4. Grease a 35 x 12cm (14 x 5in) loose-based rectangular tart tin with butter and dust with flour. Roll out the pastry until it is 5mm (1/4 in) thick, then line the tin with it and trim away any excess. Chill for 30 minutes. Gently prick the pastry case with a fork, then place a piece of greaseproof paper in the case and fill with baking beans, or similar. Bake for 20 minutes, remove the baking beans and greaseproof paper and bake for another 10 minutes, until pale golden. Allow to cool.

Place the cardamom, milk, honey, lemon rind and vanilla pod and seeds in a saucepan and simmer for 15 minutes. Add rosewater to taste; remember it is very strong and can be overpowering. Sieve the mixture and clean the saucepan to remove any traces of cardamom.

In a large bowl, whisk the eggs, cornflour and flour until smooth. Pour in the warm milk while whisking. Return to the saucepan and heat gently until thick enough to coat a spoon. Pour into the cool case and bake for 15–20 minutes, until set with a slight wobble.

More from Skinny Desserts:

Cover courtesy of Kyle Books

Excerpted with permission from Skinny Desserts by Kathryn Bruton (Kyle Books, 2019).

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