Chocolate tart with honeycomb
- John Torode
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Cuts into 12 slices
A challenge
Prep: 30 mins
Cook: 40 mins
Plus chilling
A star rating of 4.1 out of 5.12 ratingsRate
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Crunchy, crumbly cinder toffee makes a rich open torte with dark chocolate ganache even more decadent
Freezable (Freeze tart only)
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Ingredients
Nutrition
Units:
MetricUS
-
375g sheet ready-rolled sweet dessert pastry
-
crème fraîche
to serve
For the honeycomb
-
butter
for the baking tray
-
4 tbsp golden syrup
-
200g caster sugar
-
1 tbsp bicarbonate of soda
For the filling
-
300g dark chocolate
finely chopped
-
300ml double cream
-
3 large eggs
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Nutrition: per serving
-
kcal497
-
fat31g
-
saturates16g
-
carbs50g
-
sugars37g
-
fibre2g
-
protein5g
-
salt1.1g
low
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Method
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step 1
To make the honeycomb, butter a large baking tray and line with baking parchment. In a large saucepan, heat the golden syrup and caster sugar until the sugar is melted. Increase the heat and boil until it becomes a dark caramel, then remove from the heat and leave to cool for 2 mins. Add the bicarbonate of soda and whisk like mad; the bubbles will be extremely hot, so be careful not to splash any on you. Quickly pour onto the tray to set. Can be done to this stage 2 days ahead.
-
step 2
Line a 23cm round, loose-bottomed tart tin with the pastry, leaving any extra overhanging the edges. Chill for 30 mins.
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step 3
Heat oven to 200C/180C fan/gas 6. Line the pastry case with baking parchment, fill with rice or baking beans and bake for 15 mins. Remove the baking beans and parchment, and bake for another 5-7 mins until golden brown. Remove from the oven and turn it down to 140C/120C fan/gas 1.
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step 4
To make the filling, put the chocolate in a bowl set over a pan of barely simmering water. Leave to melt without stirring too much. Put the cream in a small pan and bring to the boil. Whisk the eggs in a large bowl, then pour over the cream, mixing the whole time. Add the chocolate to the cream mixture along with a pinch of salt and mix well to combine.
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step 5
Carefully pour the mixture into the tart case, place in the oven and switch it off. After 20 mins, remove and chill for at least 2 hrs to set. Serve the tart in slices scattered with crumbled honeycomb, with crème fraîche on the side.
Recipe from Good Food magazine, September 2012
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A star rating of 4.1 out of 5.12 ratings
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