For the pastry, rub the orange zest into the sugar. Mix the flour, sugar, ginger and nutmeg in a large bowl. Grate the cold butter into the dry ingredients and rub together to a breadcrumb consistency. If the butter becomes soft or starts to melt, pop the bowl in the fridge for 10 minutes before continuing. Add the vanilla and egg, then quickly bring it together into a ball. If it needs a little more moisture, add a drop of water. Wrap the ball in cling film (plastic wrap), squash the top down to flatten slightly and chill for 30 minutes.

Cut the dough in half and freeze one half for another time. Roll the chilled pastry out to 3mm (⅛in) thick and large enough to line a 20cm (8in) tart tin (pan) with excess, then carefully drape into the tin and trim off any excess around the edge beyond 3cm (1¼in). Chill in the fridge for at least 30 minutes, even overnight.

Preheat the oven to 200°C/400°F/gas mark 6.

Remove the tart case from the fridge. Cut a square of baking parchment large enough to line the pastry with excess. Scrunch into a ball then pull out flat; the softened crinkles will make it much easier to gently line your pastry. Place the crumpled sheet in the tart case, and fill with baking beans (pie weights), carefully rolling them to the edges. Bake for 15–20 minutes, then remove the beans and parchment and bake for another 15–20 minutes until very lightly golden. Do not let the pastry significantly colour, as this burns off the flavours. Set aside, and turn the oven down to 160°C/320°F/ gas mark 2.

Warm the creams, lemon zest and bay leaf to 50°C (122°F) on the stove (I use my BBQ meat thermometer for this… after careful washing) and remove from the heat. I often get distracted while doing this and overcook the cream; don’t.

In a bowl, whisk the egg yolks and honey(s) together, then whisk in the warm cream until it starts to thicken slightly. It will foam considerably – hand-whisk to reduce the amount of foam, as this part will be discarded. Pass through a fine sieve into a jug (pitcher) and leave for a few minutes. Skim off the foam. At this point it can be stored in the fridge until ready to use, or used immediately (it should be cooked from room temperature).

Place the tart case on a large, rimmed baking sheet. Pour the custard filling into the case and bake in the oven for 45 minutes–1 hour; it should still be liquid in the centre (extreme wobble). Preheat the grill (broiler) to high, and grill (broil) the tart for 5 minutes until a nice leopard-spot brûlée forms around the edge but the tart still vigorously wobbles. Remove, leave to cool on a wire rack for 1 hour, then serve.