Chocolate Tart With Honeycomb
This luxurious and indulgent dark chocolate tart topped with crunchy honeycomb is a perfect treat for special occasions or when you want to impress your guests with a stunning dessert. The rich chocolate filling contrasts beautifully with the sweet, light honeycomb, creating a symphony of flavors and textures in every bite. Serve slices of this decadent tart with a dollop of creamy crème fraîche for the ultimate dessert experience.
— Constant Cookbook
Ingredients
- 375g sheet ready-rolled sweet dessert pastry
- crème fraîche , to serve
- butter , for the baking tray
- 4 tbsp golden syrup
- 200g caster sugar
- 1 tbsp bicarbonate of soda
- 300g dark chocolate , finely chopped
- 300ml double cream
- 3 large eggs
Instructions
- 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.
- Line a 23cm round, loose-bottomed tart tin with the pastry, leaving any extra overhanging the edges. Chill for 30 mins.
- 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.
- 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.
- 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.
Cook Time
40M
Prep Time
PT30M
Yield
CUTS INTO 12 slices
Nutrition
- Calories: 497 calories
- Fat Content: 31 grams fat
- Saturated Fat Content: 16 grams saturated fat
- Carbohydrate Content: 50 grams carbohydrates
- Sugar Content: 37 grams sugar
- Fiber Content: 2 grams fiber
- Protein Content: 5 grams protein
- Sodium Content: 1.1 milligram of sodium
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