Burnt honey vinegar pie with cinnamon whipped cream

To make the burnt honey, place 125ml of honey in a small saucepan over a high heat. Bring to a boil and cook for 5-6 minutes or until very dark brown and starting to smoke. Remove from the heat and carefully add 1 tbsp water, swirling to combine.

Preheat the oven to 180°C, gas mark 4.

Grease a 22cm fluted loose-based tart pan and line with the pastry, allowing the pastry to hang over by about 1cm and fold over slightly.

Prick the base with a fork, line with the baking paper and add baking weights to weigh the paper down.

Blind bake for 15-20 minutes until the side starts to go light golden. Remove the baking weights and paper and return to the oven for 10 minutes or until the pastry is golden and dry to touch.

To make the filling, mix together the vanilla, cream and butter in a small pot and place over a low heat. Allow to melt completely before taking off the heat.

In a large separate bowl, whisk together the sugar, flour and sea salt. Stir in the cooled butter mixture until combined.

Whisking rapidly, slowly pour in the eggs. Add the vinegar and burnt honey, then pour the mixture into the baked pie shell, whisking as you pour.

Bake for 35-40 minutes, rotating the pan twice, until the pie is golden brown on top, slightly puffed with a slight wobble in the centre.

Allow to cool in the fridge for 1 hour, or 3 hours at room temperature.

Meanwhile, to make the cinnamon whipped cream, place both ingredients in a stand mixer fitted with the whisk attachment and whisk until stiff peaks form. Refrigerate until ready to serve.

Slice the pie and serve with a dollop of the whipped cream and a sprinkle of cinnamon.