Bienenstich (Bee Sting)

YIELD: 2, 10 inch tarts

METHOD FOR TOPPING:

1. Cook butter, sugar, milk, and honey to 230°F.
2. Add almonds and stir until incorporated.
3. When cool, spread evenly on top of risen ring of brioche dough.
4. Bake at 175°F for about 22 minutes. When cool, split in half and fill with diplomat cream.*
5. Chill for 1 hour before serving to firm the cream.

METHOD FOR DIPLOMAT CREAM: Whip the heavy cream until stiff with the vanilla. Fold in the pastry cream.