Salted honey fudge & chocolate tart

Salted honey fudge & chocolate tart

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 50 mins Cook: 30 mins - 45 mins

Skill level

Easy

Servings

Serves 10

Layer salted caramel and thick chocolate cream on a chocolate pastry base and top with crunchy honeycomb for a dessert with a difference

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
814
protein
7g
carbs
55g
fat
61g
saturates
36g
fibre
5g
sugar
35g
salt
0.8g

Ingredients

  • 500g pack sweet shortcrust pastry
  • 3 tbsp cocoa, plus extra for rolling and dusting
  • 2 tsp clear honey
  • ½ tsp good-quality sea salt
  • honeycomb, crumbled to serve (optional, see goes well with)
  • crème fraîche or single cream, to serve

For the salted honey fudge

  • 140g set honey
  • 140g butter, diced
  • 150ml double cream
  • 1 tsp vanilla extract

For the chocolate layer

  • 400g dark chocolate, broken into chunks
  • 300ml double cream

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Dice the pastry into chunks and put in a food processor. Sift over the cocoa, drizzle over the honey, then pulse to combine into a chocolate pastry (see tip box, below left). Roll out the dough on a lightly cocoa-dusted work surface, big enough to line a 23cm loose-bottomed tart tin with a little overhang. Cover and chill for 30 mins.
  2. Heat oven to 200C/180C fan/gas 6. Scrunch up a big sheet of baking parchment and use to line the tart tin. Fill with baking beans and bake for 15-20 mins until sandy and the sides are firm. Remove the beans and paper, and bake for a further 5-15 mins until really biscuity. Trim off the overhang and cool.
  3. Put the honey fudge ingredients into a small pan and warm gently until the butter has completely melted. Bring to a gentle simmer and bubble, stirring, for 4-5 mins until more golden coloured and thickened. Stir in ¼-½ tsp good salt (to taste), then pour into the tart case. Chill for 30 mins.
  4. For the topping, mix the chocolate and cream in a heatproof bowl over a pan of barely simmering water. Gently melt, stirring occasionally, until combined. Cool for 5 mins, then pour into the tart case gently, covering the honey layer. Chill until ready to serve.
  5. Remove from the fridge 10 mins before serving, to soften a little. Dust with cocoa and scatter with a little crumbled honeycomb, if you like, then serve with dollops of crème fraîche or a jug of cream.

Recipe from Good Food magazine, October 2013

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
daverina's picture

I have made this several times, deeeliscious!! I have added sugar to the pastry to offset the slightly bitter organic Cocoa powder, used salted butter in the fudge without adding salt, patissiere chocolate in the sauce, lovely, just remember to cook the fudge for approx 20 mins until golden, the recipe says 4-5 mins, but that's not nearly long enough.

sllyst's picture

This was absolutely delicious! Very moreish, the salted honey fudge was beautifully offset but the chocolate and cream. Had no problems with the recipe.

badzilla's picture

I can't agree with the consensus here - it was a complete disaster for me. I ended with a tart that had a partial and flaky crust that was leaky, non-salty honey fudge that largely disappeared out of the holes, and chocolate and cream topping that separated. My blog about the experience and accompanying photo is at http://badzilla.co.uk/Good-Food--Salted-Honey-Fudge-and-Chocolate-Tart

lydiarollinson's picture

I made this and it is delicious! one change to stated recipie though the caramel layer needs longer to chill than 30 mins to ensure even layers, still tasted delicious though but a chic layer sunk and was thicker in the middle than at the edges

Questions

Tips