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Chocolate tart with honeycomb

Chocolate tart with honeycomb

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • A challenge
  • Cuts into 12 slices

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

  • Freezable (Freeze tart only)
Nutrition: per serving
low insalt1.1g


  • 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


  • STEP 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.

  • STEP 2

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

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, September 2012

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A star rating of 3.8 out of 5.9 ratings

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