Chocolate tart with honeycomb

Chocolate tart with honeycomb

Crunchy, crumbly cinder toffee makes a rich open torte with dark chocolate ganache even more decadent

Difficulty and servings

For the keen cook

CUTS INTO 12 slices

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 40 mins

plus chilling
Freezable

FREEZE tart only

Method

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

PER SERVING

497 kcalories, protein 5g, carbohydrate 50g, fat 31 g, saturated fat 16g, fibre 2g, sugar 37g, salt 1.1 g

Recipe from Good Food magazine, September 2012.

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Latest comments and suggestions

  • Binder photo v.finney

    15 September 2012

    v.finney commented on this recipe

    I wouldn't even describe this as being "a little effort" because there's nothing particularly difficult about it! Leaves eating the day after its made following a night in the fridge but we got a shock a day after we put some of the (topped) tart in the fridge because the honeycomb had almost melted right through....?!?! Very very nice though...

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  • Binder photo v.finney

    15 September 2012

    v.finney rated and commented on this recipe

    4 stars

    Forgot to rate....

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  • Binder photo the_squid

    22 September 2012

    the_squid commented on this recipe

    .... Or buy a Crunchie????!!!!

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  • Binder photo recipes

    07 October 2012

    recipes rated and commented on this recipe

    4 stars

    I'm afraid I cheated on this one. The pastry was a disaster so I bought a sweet pastry case from Waitrose. I whizzed the chocolate up in the food processor, boiled the cream and poured it into the processor whilst it was running slowly then added the eggs and gave it a final spin before pouring it into the case. I only used two thirds of the ingredients because the pastry case I used was very shallow. I then cooked it as per the instructions above. Very easy!

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  • Binder photo Rachel

    08 October 2012

    Rachel rated and commented on this recipe

    5 stars

    Absolutely amazing! I love dark chocolate so loved this. I did find - like some other people who have commented here - that the honeycomb melts the chocolate so will just pop it on as I'm about to serve next time.

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  • Binder photo Trina

    14 November 2012

    Trina commented on this recipe

    I made this with my 5yr old son........ he loved it. I did make some changes though, I didn't use a pasty base but instead used crushed ginger biscuits mixed with melted butter and golden syrup....it was Fab!!! Took it to my mums on Sunday and brought the empty plate home with me. Will definitely do again!!!

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  • Binder photo poptart

    14 February 2013

    poptart commented on this recipe

    Sounds gorgeous and I love Trina's idea with the ginger biscuits. Will b trying this one.

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Difficulty and servings

For the keen cook

CUTS INTO 12 slices

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 40 mins

plus chilling
Freezable

FREEZE tart only

Ingredients

  • 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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PER SERVING

497 kcalories, protein 5g, carbohydrate 50g, fat 31 g, saturated fat 16g, fibre 2g, sugar 37g, salt 1.1 g

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