As beekeepers, it's no secret that a mug of well-placed tea has kept us going in some very early hours on a Yorkshire moor, or with a van full of hives on an interminable stretch of night road. So we're delighted to collaborate with specialist tea producers Camellia's Tea House on a new recipe series. Whether its peppermint, green or black, adding a spoon of honey not only provides a daily dose of antimicrobials but points up the flavour of the tea (and with none of the white sugar guilt…) 

We particularly love their emphasis on working small batch, their respect for the wild and the natural and attention to origin–crafting teas which are not only good for our health but full of flavour. Just like our honey. 

This week, Camellia's are matching our Salisbury Honey with their Very Berry Tea and combining the two in a recipe that looks set to upgrade teatime…

The bees visit viper’s bugloss, sweet clover and sainfoin which produces a delicate taste profile - adding a subtle sweetness to the tarts.

Ingredients: For cheesecake filling
2tbsp Salisbury Honey
5 strawberries diced
5tbsp Very Berry Tea
400g cream cheese
1 tsp vanilla extract
2 eggs

Ingredients: For shortbread base
140g plain flour
85g butter
60g caster sugar
1 egg
1tsp vanilla extract
1 tsp almond extract

Honey & Berry Cheesecake tarts

 Method

  1. In a bowl add the flour, butter, sugar, eggs, vanilla extract and almond extract. Combine with your hands until a dough is formed.
  2. Place into the fridge to chill for 30 minutes
  3. Place the cream cheese into a bowl and whisk till fluffy
  4. Add the vanilla extract, honey and Very Berry tea then mix
  5. Add the eggs and whisk together
  6. Remove the chilled dough from the fridge and distribute the dough into 6 small tart tins
  7. Mold the dough into the tart tins and refrigerate for 10 minutes
  8. Bake the shortbread in the oven for 10 minutes @ 170c
  9. Then take out and leave aside to cool
  10. Once the base has cooled down, spoon two tablespoons of the cream cheese mix into each tart tin
  11. Bake at 170c for 12-15 minutes
  12. Once baked, leave on a cooling rack to cool down
  13. Serve with some fresh berries and a drizzle of Salisbury honey.

Enjoy the recipe