Honey Cake Tartlets with Truffle Honey and Aged Goat's Cheese

Step 1 — Make the sweet pastry Sift the flour, icing sugar, and salt into a bowl. Add the cold, cubed butter and rub in with your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining — do not overwork. Make a well in the centre, add the egg yolk and 2 tablespoons of ice water, and bring together quickly with a fork, adding more water a teaspoon at a time if needed. The dough should just come together without being sticky. Shape into a flat disc, wrap in cling film, and refrigerate for at least 30 minutes.

Step 2 — Roll, line, and blind bake On a lightly floured surface, roll the chilled pastry to 3mm thickness. Cut circles slightly larger than 8cm / 3 in loose-bottomed tartlet tins and press gently into the tins. Trim the edges and prick the bases with a fork. Chill again for 20 minutes. Line with baking paper and baking beans; blind bake at 375°F / 190°C for 12 minutes. Remove beans and paper; return to oven for 5 minutes until pale gold. Cool completely before filling.

Step 3 — Make the honey cake filling Preheat oven to 350°F / 175°C. Beat the softened butter and honey together until light and creamy — the honey acts as both sweetener and emulsifier. Beat in the egg until fully incorporated. Sift in the flour and salt; fold until just combined, being careful not to overmix. The batter will be thick.

Step 4 — Fill and bake Spoon the batter evenly into the blind-baked tartlet shells, filling each to just below the rim. Bake for 14–16 minutes until the filling is risen, set, and golden, with a slight spring when pressed. Cool in the tins for 5 minutes, then turn out onto a wire rack.

Step 5 — Finish and serve When cool to the touch, drizzle each tartlet lightly with truffle honey. Using a Microplane, finely grate aged goat's cheese directly over the top — it will settle onto the honey in a delicate, fragrant layer. Add the drizzle and grated cheese just before serving if making ahead.