For the shortcrust, mix 200 g flour, 2 teaspoons powdered sugar, a sachet of baking powder and a pinch of salt in a bowl. Add 100 g butter and an egg. Knead until you obtain a dough. Leave the dough to rest for at least 30 minutes in the fridge. Spread the dough on a floured surface and place it in a tart tin.
Melt 100g butter for the filling. Blend the butter, 125 ml cream, 1 teaspoon cornflour, a pinch of salt, 125 g honey and 2 eggs. Pour the batter over the bottom of the dough and bake at 175 ° (fan heat) for 45 minutes. Take the pie out of the oven and let it cool down. Before serving, coat the pie with a little liquid honey.