Dulce de Leche Custard Tart with a Vanilla Pod and Cherry Reduction

A spring favourite, made with dulce de leche – or in this case Kumparička Karameeeel – finished with a drizzle of Honest Toil. Rich custard, tart cherries and whipped cream make this a true crowd pleaser and the perfect after dinner treat.

As the days grow longer and the first signs of spring begin to arrive, there’s a natural shift towards lighter cooking – meals built around fresh vegetables, fragrant herbs and simple seasonal ingredients. At the same time, there’s still a place for something indulgent at the end of the table: a dessert that feels comforting, but not too heavy.

This tart was inspired by that balance. Rich custard, bright cherries and fresh cream come together with the deep sweetness of Kumparička Karameeeel (a dulce de leche made from goats milk) and the vibrant notes of Honest Toil. The result is something luxurious yet fresh, sitting perfectly alongside a spring lunch or vegetable-led feast.

At Kumparička, their approach centres around slow production, quality ingredients and a respect for the natural rhythms of the land. That feeling carries beautifully into this recipe – sweet, fragrant and quietly rustic, without losing elegance.

Salted Burnt Honey Tart

Pastry (enough for two tarts)

• 400g plain flour
• 35g ground almonds
• 75g icing sugar
• Pinch of sea salt
• 250g butter, diced and chilled
• 1 egg
• 1 egg yolk

Custard

• 600ml double cream
• 1 vanilla pod
• 125g dulce de leche (or Kumparička Karameeeel)
• 9 egg yolks
• 50g caster sugar
• ½ tsp sea salt

For the Pastry

Add the flour, ground almonds, icing sugar and salt to a large bowl. Add the chilled butter and rub together with your fingertips until the mixture resembles fine breadcrumbs.

Add the egg and egg yolk and mix until a crumbly dough forms. Tip onto a work surface and bring together into a smooth dough. Split into two discs, wrap and refrigerate for at least 1 hour.

Roll the pastry to roughly 2–3mm thick and press into a 9-inch tart tin. Freeze for at least 1 hour.

Preheat the oven to 170°C. Line the tart shell with baking paper and baking beans.

Bake for 20 minutes, then remove the beans and bake for a further 5–10 minutes until lightly golden. Brush with egg wash and return to the oven for 2–3 minutes to help seal the pastry.

For the Custard

Add the cream and vanilla pod to a saucepan, scraping the seeds into the cream. Bring gently to a simmer.

In a separate saucepan, heat the honey until it deepens in colour and smells lightly nutty and caramelised.

Slowly whisk the burnt honey into the warm cream mixture.

In a bowl, whisk together the egg yolks, sugar and salt. Gradually whisk the hot cream into the yolks until smooth and combined.

Reduce the oven temperature to 110°C. Pour the custard into the baked tart shell and bake for 45–50 minutes, until just set with a slight wobble in the centre. Allow to cool completely before finishing with flaky sea salt and a little freshly grated nutmeg, if you like.

Whipped Cream

• 300ml double cream

Whip the cream until soft and thick.

Cherry Reduction

• ½ bag frozen cherries
• 20g caster sugar, plus more to taste
• 2 vanilla pods

Add the cherries, sugar and vanilla pods to a saucepan over a gentle heat. Simmer for around 20 minutes until glossy and reduced.

Taste once reduced and add a little more sugar if needed, depending on the sweetness of the cherries.

To Plate

Serve a generous slice of tart. Add a dollop of whipped cream and make a small spoon well in the centre. Spoon over the cherry reduction once cooled, allowing it to drizzle over the tart. 

Finish with a final drizzle of Honest Toil.

Made in collaboration with Katrina Kastelic at Kumparička Farm.