Champagne and honey tart
I suggest you make the tart the day before because it needs sometime to rest in the fridge.
for the tart:
150gr butter (cubed)
1 teaspoon salt
1 teaspoon sugar
1-2 tablespoons milk
For the mousse
6 egg yolks
350gr double cream (slightly beaten)
2 gelatine sheets
a piece of bees wax
The surface you will work on has to be cold. you can leave a bag full of ice on it before you start. Mix the flour and the salt and add the butter, the sugar and the egg. Using your fingers start mixing to make a kind of crumble.
Then add the milk and knead to create a smooth elastic dough. Give it a round shape and put it in the fridge for 30 minutes. The colder the dough is the easier it would be to stretch it.
Sprinkle a bit of flour on the surface your working on and start stretching the dough using a roller pin. You know it’s ready when it’s 3-4 mm thick
Cover a 26cm tart tin that you have buttered before and with the back side of a knife cut off the dough that didn’t fit in the tin. Pierce the dough with a fork and leave it in the fridge for at least 30 minutes. I left it overnight and baked it the next day. It makes the tart crunchier.
Before you put it in the oven place greaseproof paper on top and add some rice or beans, then bake for 20 minutes in 180C. Remove the rice and bake for another 15-20 minutes.
Put the gelatine sheets in a bowl with water. In a heatproof bowl add the egg yolks and sugar, place it on top of a pan with (a little bit of) boiling water and beat them with the whisker till the mixture gets whiter.
Remove it from the pan and keep beating with a mixer, pouring the champagne a little bit at a time.
Remove the gelatines from the bowl, squeeze them and place them in another bowl with 4 tablespoons hot water to melt and add to the egg mixture. Stop whisking and add the slightly beaten double cream and very carefully fold it in the mixture.
Pour the mousse in the tart and leave in the fridge for about an hour.