A good, silky custard tart is a thing of beauty, and a thin, buttery base and a creamy filling with a delicate wobble is the stuff of my dreams. Once you’ve had a go at making your own, it’ll be hard to go back to shop-bought. I’ve zhuzhed up the classic here with a rich, fruity honey and a good sprinkle of flaky sea salt. The crunchy sesame topping will make more than you need, but that’s a good thing: sprinkle it on your morning porridge or yoghurt, or just snack on it as it is. Thank me later.
