Autumn season is here, and “autumn recipes” and ‘best autumn recipes’ have emerged as breakout topics on Google Trends, showing that people are looking to try some delicious seasonal dishes. 

Rachel Khoo reveals that luscious yoghurt chantilly is the best topping for the classic cinnamon tart. In collaboration with Rowse Honey, Rachel has created a decadent cinnamon tart, which is the perfect autumnal treat.  

With the evenings growing longer, it’s time to bring out the show-stopping desserts. A decadent tart featuring toasted pecans delicately sprinkled onto buttery puff pastry, infused with the warmth of cinnamon and the mild sweetness of Rowse honey. Topped with a luscious yoghurt chantilly for that creamy richness, this tart is a true delight for the senses and is sure to leave a lasting impression on friends and family.

With 5.7k people searching for tart recipes each month, Rachel’s recipe is a must-try! It’s sure to impress your dinner party guests with its toasted pecans, infused with the warmth of cinnamon and the mild sweetness of honey. 

Honey Cinnamon Swirl Tart with Yoghurt Chantilly

• Cooking time: 55 minutes 
• Servings: 10

Ingredients

• 1 X 320g All-butter puff pastry sheet
• 60g Pecans or pumpkin seeds (for nut-free version)
• 2 Tbsp (40g) Rowse Light & Mild Honey
• 2 Tsp ground cinnamon
• 300ml double cream
• 100g Greek yoghurt
• 2 Tbsp Rowse Light & Mild Honey
• 200g Mixed summer berries

Method

1. Heat a dry small frying pan over medium heat on the hob. Add the pecans and toast, stirring occasionally, until fragrant – around 3 minutes. Chop the nuts finely and set aside.
2. Unroll the pastry, keeping it on its sheet of baking paper. Dust with the cinnamon, then sprinkle with around 50g of the nuts. Finally, drizzle with the honey. Roll back up the way it was originally rolled. If the pastry is getting soft or sticky at this point, pop into the freezer for 10 minutes to firm up before slicing.
3. Preheat the oven to 200C fan and line a large baking tray with baking paper.
4. Slice the pastry into 1 cm-thick slices. Place the unlatched ring piece of an 8-inch springform cake tin onto the lined baking tray. Fit the slices of pastry inside, then tighten the ring piece, which will cinch the pastry pieces together, forming a neat circle.
5. Bake for 20–25 minutes until golden all over. When it’s done, run a butter knife around the edge of the pastry to release it from the tin before unclipping and lifting away the ring. Leave on the tray to cool completely.
6. Whip the cream in a bowl until it just starts to thicken. Add the Greek yoghurt and then gently fold together until combined. Spoon over the pastry, then top with the berries and remaining chopped pecans. For a finishing touch, drizzle with the honey, then slice and serve.