Chocolate tart with honeycomb

Chocolate tart with honeycomb

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(8 ratings)

Prep: 30 mins Cook: 40 mins Plus chilling

A challenge

Cuts into 12 slices
Crunchy, crumbly cinder toffee makes a rich open torte with dark chocolate ganache even more decadent

Nutrition and extra info

  • Freeze tart only

Nutrition: per serving

  • kcal497
  • fat31g
  • saturates16g
  • carbs50g
  • sugars37g
  • fibre2g
  • protein5g
  • salt1.1g
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  • 375g sheet ready-rolled sweet dessert pastry
  • crème fraîche, to serve

For the honeycomb

  • butter, for the baking tray



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 4 tbsp golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup

  • 200g caster sugar
  • 1 tbsp bicarbonate of soda
    Bicarbonate of soda

    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
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 300ml double cream
  • 3 large eggs


  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.

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Comments, questions and tips

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24th Oct, 2015
This was very easy to make but need to make sure there is enough pastry overhanging as mine shrank when it cooked so I had to patch up when I took the baking beans out which meant some of the pastry was less cooked than the rest. Also, don't add the egg to the boiling cream as they cook, leave the cream to cool down for around ten minutes. I also left the chocolate to cool for five minutes before mixing this with the egg/cream mix. Very simple and delicious everyone loved it will make again.
2nd May, 2014
Very easy make as long as you follow the recipe - if you leave the chocolate to cool a good few minutes before you add your eggs, they won't scramble. I used 100g milk and 200g dark chocolate, and still found it extremely rich - you would definitely need some cream or a good coffee with this. Also, if you have any left after a couple of days, I found it better to bring it to room temperature before serving. Other than that - great, and will definitely be making this again.
14th Apr, 2014
My cousin and I were pumped to attempt this recipe, however the adrenalin soon turned to existential despair. After leaving the honeycomb to set, we proceeded to name it rubber sand. We then spent 20 minutes using it as a ball outside, I must comment on how enjoyable it was as a playdough supplement (slightly stickier) despite its horrible and traumatizing texture and taste. It tasted something close to sand with glucose . Furthermore, when we added the egg to the cream, we were left with marbled pieces of scrambled egg. By the end of this experience we spent the next couple of hours mocking it and this left us to ponder the meaning of life. ps We might just be terrible cooks, and this recipe may actually be delicious.
14th Feb, 2013
Sounds gorgeous and I love Trina's idea with the ginger biscuits. Will b trying this one.
14th Nov, 2012
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 was Fab!!! Took it to my mums on Sunday and brought the empty plate home with me. Will definitely do again!!!
8th Oct, 2012
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.
7th Oct, 2012
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!
22nd Sep, 2012
.... Or buy a Crunchie????!!!!
15th Sep, 2012
Forgot to rate....
15th Sep, 2012
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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