- 375g sheet ready-rolled sweet dessert pastry
- crème fraîche, to serve
For the honeycomb
- butter, for the baking tray
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 4 tbsp golden syrup
- 200g caster sugar
- 1 tbsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
For the filling
- 300g dark chocolate, finely chopped
- 300ml double cream
- 3 large egg
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.