Servings: 8 to 10

310g sheet all butter puff pastry 310g sheet all butter puff pastry
Plain flour to dust Plain flour to dust
240g caster sugar, divided 240g caster sugar, divided
2 tsp ground cinnamon, divided 2 tsp ground cinnamon, divided
500ml whole milk 500ml whole milk
125 single cream 125 single cream
1 vanilla pod, split, seeds scrapeLine with baking pad 1 vanilla pod, split, seeds scrapeLine with baking pad
1 lemon, Pared zest 1 lemon, Pared zest
70g plain flour, plus extra to dust 70g plain flour, plus extra to dust
300g runny honey 300g runny honey
6 medium free-range egg yolks 6 medium free-range egg yolks

Put the pastry on a flour-dusted work surface. Halve lengthways, then cut each piece into 3 to give 6 squares. Mix 40g of the sugar and 1 teaspoon cinnamon in a bowl, then sprinkle the squares evenly with 1 tbsp. of the cinnamon sugar, reserving the rest. Stack the pastry squares on top of one another, then use a lightly floured rolling pin to roll out to a 35 to 40cm square.
Line the prepared pie dish with the pastry, allowing any excess to overhang. Fold the pastry overlap back in to create a double thickness crust, then use your thumb and forefinger to roughly crimp. Lightly prick the base of pastry case with a form and sprinkle with the remaining cinnamon sugar. Line with baking paper and fill with ceramic baking beans/uncooked rice, then freeze for 15 minutes or until firm. Heat the oven to 220°C/200°C Fan/Gas 7.
Bake the tart case for 30 minutes or until the edges are light golden. Remove the paper and beans/rice and bake for 15 minutes more or until the base is dry to the touch. If the pastry has puffed up, lightly press it down using the back of a spoon. Set aside. Turn the oven down to 200°C/180°C Fan/Gas 6.
Meanwhile, for the filling, pour the milk, cream, vanilla pod and seeds, and lemon zest into a large pan. Put over a medium heat, bring to a summer, then remove from the heat and set aside for 10 minutes to infuse. Strain through a fine sieve into a large jug (discard any solids). Wipe the pan clean, then add the flour to the pan. Gradually whisk in the milk mixture over a medium heat for 4 to 5 minutes or until thickened. Remove from the heat.
Put 200g of the honey, the remaining 200g of sugar, and 1 tablespoon of water in a pan over a medium heat. Cook, stirring, until the sugar dissolves. Increase the heat to high and bring to the boil. Cook, swirling the pan occasionally, for 4 to 5 minutes until the syrup turns dark golden and reaches 110°C on the thermometer. Whisking constantly with a balloon whisk, gradually add the hot syrup to the milk mixture until combined, then whisk the egg yolks.
Set the pastry case on a baking tray and carefully pour in the filling. Bake for 30 to 35 minutes or until bubbles form on the surface and the filling just has a wobble in the centre.
Using a kitchen blowtorch, scorch the surface of the tart until nicely coloured, then set aside to cool for 30 minutes.
To make the cinnamon honey, put the remaining 100g honey and 1 teaspoon cinnamon in a pan over a medium heat. Bring to the boil, then transfer to a heatproof bowl and serve with the tart.

If you don't have a cook's blowtorch leave the top as it is or heat the grill to its highest setting, cover the edges of the tart with foil, then grill, watching like a hawk, for 1-2 minutes.  If you don't have a cook's blowtorch leave the top as it is or heat the grill to its highest setting, cover the edges of the tart with foil, then grill, watching like a hawk, for 1 to 2 minutes.
You can lightly beat the unused egg whites and then freeze.  You can lightly beat the unused egg whites and then freeze.