Salted honey fudge & chocolate tart

Salted honey fudge & chocolate tart

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(1 ratings)

Prep: 50 mins Cook: 30 mins - 45 mins


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: per serving

  • kcal814
  • fat61g
  • saturates36g
  • carbs55g
  • sugars35g
  • fibre5g
  • protein7g
  • salt0.8g
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  • 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)



    Confectionery honeycomb is known by many names around the world, including hokey-pokey or cinder…

  • crème fraîche or single cream, to serve

For the salted honey fudge

  • 140g set honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 140g butter, diced



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 150ml double cream
  • 1 tsp vanilla extract

For the chocolate layer

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

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  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.

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Comments, questions and tips

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Comments (4)

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

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 (2)

sarahleetes's picture

What do you do if you have not got a food processor and use bought shortcrust pastry? I usually make my own!

goodfoodteam's picture

Hi there, thanks for your question. Regular shortcrust pastry would work for this recipe too.

Best wishes, BBC Good Food team

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