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.
Line a 23cm round, loose-bottomed
tart tin with the pastry, leaving any extra
overhanging the edges. Chill for 30 mins.
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.
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.
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.