Oh, Amanda. I am heartbroken over this error. I am so sorry, but it happens to the best of us! I can assure you that every time I create recipes for the blog I make an error somewhere in measurements, or temperature… And the result is… Well.. Less than perfect.

I am so glad you enjoyed the taste, it really is a delicious tart. And I’m also so glad you ended up finding Maille Honey Mustard. I am positive that the next time, this will turn out wonderfully!

Unfortunately this didn’t work BUT it was all due to my lack of math skills. Cl is not used in Australia but I thought I had converted it properly (I made the ganache before my morning coffee…). Instead of adding 50ml I added 500ml, and I wondered why the ganache came out of the oven watery hahaha I did try the watery ganache and the flavour was delicious and the pastry was perfect. It’s a shame because I went to a lot of effort- I even made my own butter so that I could get a perfect, high quality pastry! And in the end after searching another two supermarkets I found the Maille Honey Mustard. I’ll definitely try this again, and triple check everything!

You’re welcome. Only 10gr of butter in the ganache, as it is accompanied by 15cl (150ml) of heavy cream!

Fantastic thank you! I will definitely try that recipe and let you know how the tart goes. Just one more question- is it 10g or 100g of butter in the ganache? Some are butter heavy, others aren’t so much.. Thanks 🙂

Hello, Amanda! I will be very honest with you, in that I’ve never made my own honey mustard, but my husband uses this recipe when he makes it for his bbq – Recipe here. . I’d love to hear back as to what you thought about the tart! it’s different, but delicious!

Bunny, thank you so much for trying this recipe. It’s defintely not a recipe that on the surface seems it would work.. But it really does! I am also thankful for you sharing your vegan substitutions, as I get asked this a lot, and am unfortunately able to answer. This will help many readers.

I hope you get a chance to try some other recipes as well. Take care and thanks again!

You might also be interested to know that it was very easy to make vegan and gluten-free. For anyone else curious, I used margarine in place of butter, storebought gluten-free flour, soy milk, and coconut cream; for the yolk in the pastry I used a flaxmeal “egg” and for the egg in the ganache I used a starch-based commercial egg replacer. I also made some maple mustard dressing instead of honey mustard. I’m terribly sorry for bringing up margarine on a French cooking site, but I think it’s a testament to your recipe that it was able to adapt so easily and remain so delicious. Despite the laundry list of substitutions I otherwise followed your methods and ratios exactly and was not disappointed. Merci!