Individual Vanilla Bean + Honey Semifreddo Tarts

5 from 1 vote

Servings:

Calories: 1121kcal

For crust: Preheat oven to 350˚F. In a mixing bowl combine the crumbs and butter and mix together until no dry spots are left. Divide the mixture into 3 (4 inch) spring form pans and bake for 7 to 9 minutes to set the crust. Remove and cool completely.
For semifreddo: Sprinkle gelatin over 2 tablespoons water and bloom.
Combine remaining water, honey, sugar, and salt into a saucepan and bring to a boil. Continue to boil until mixture reaches 288˚F.
Beat yolks together in a stand mixer (with a whisk attachment), until light and fluffy. With the motor running, slowly drizzle honey mixture into the yolk mixture and beat together until completely combined. Add gelatin mixture to the old saucepan to melt the gelatin. Pour mixture into the stand mixer along with the vanilla bean caviar and beat together.
Fold in ⅓ of the whipped cream until fully incorporated. Fold in the remaining whipped cream until light and fluffy.
Divide the mixture into the 3 prepared spring form pans and level the top to make smooth.
Freeze semifreddos for at least 4 hours.
To serve: Run a knife along the edge of each spring form pan and unlock each side. Remove the semifreddos from the pans and top each with a small piece of honeycomb and a drizzle of honey.