Blend the plain flour, unsalted butter, icing sugar, and salt in a food processor until crumbly. Add the egg yolk and a splash of water, pulsing until a ball forms. Chill for 2-3 hours in the refrigerator.

Roll out the chilled pastry and gently line a tart tin with it, pricking the base with a fork to prevent bubbling. Cover with parchment paper, fill with baking weights, and bake at 190°C (375°F) for 20 minutes. After this, remove the weights and parchment, baking for another 15 minutes until lightly golden.

Whisk together the large egg and yolks in a bowl. In a saucepan, heat the whipping cream and honey until steaming but not boiling. Slowly whisk this mixture into the eggs, ensuring it’s well combined, then strain through a sieve to achieve a smooth custard.

Pour the custard into your pre-baked pastry shell. Bake at 130°C (250°F) for 40-45 minutes until the edges are set, but the center still has a slight wobble. Let it cool completely.

In a small saucepan, bring the caster sugar, water, and sesame seeds to a boil. Cook until syrupy, then transfer to a tray to cool and harden. Once ready, sprinkle a bit of flaky sea salt on top.

Top each slice with a dollop of crème fraîche, a sprinkle of sesame seeds, and perhaps a sprinkle of extra flaky sea salt. Slice and enjoy your delightful creation!