Preheat oven to 160°c fan-forced. Grease a 22cm fluted loose-based tart pan and line with pastry, allowing the pastry to overhang about 1cm and fold over slightly. Prick the base with a fork, line with baking paper and add baking weights to weight he paper down.

Blind bake for 15-20 minutes until the side starts to go light golden. Remove baking weights and paper and return to the oven for 10 minutes or until the pastry is golden and dry to touch.

To make the filling mix together the vanilla and cream in a heatproof bowl set over a pot of boiling water. Turn the heat down and allow to stand for 20 minutes.

Remove the vanilla mixture from the heat and set aside. In a separate heatproof bowl, add the butter and place over a pot of boiling water to melt. Set aside and allow to cool for 5 minutes.

In a large separate bowl, whisk together the sugar, flour and sea salt. Stir in the melted cooled butter until combined. Whisking rapidly, slowly pour in the eggs followed by the vanilla cream. Add the vinegar and honey and pour the mixture into the baked pie shell, whisking as you pour.

Bake for 35-40 minutes, rotating the pan twice, until the pie is golden brown on top, slightly puffed with a slight wobble in the centre. Allow to cool in the fridge for 1 hour or 3 hours at room temperature.

Place all the ingredients in a stand mixer fitted with the whisk attachment and whisk until stiff peaks. Refrigerate until ready to serve.