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Salted honey fudge & chocolate tart

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

  • Prep: 50 mins
    Cook: 45 mins
  • Serves 10
  • Easy
  • Serves 10
  • Easy
  • Calories 814
  • Carbohydrates 55
  • Saturated Fat 36
  • Sugar 35
  • Protein 7
  • Fat 61
  • Fibre 5
  • Salt 0.8

Nutrition per serving

  • Calories 814
  • Carbohydrates 55
  • Saturated Fat 36
  • Sugar 35
  • Protein 7
  • Fat 61
  • Fibre 5
  • Salt 0.8

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)
  • 140g set honey
  • 140g butter, diced
  • 150ml double cream
  • 1 tsp vanilla extract
  • 400g dark chocolate, broken into chunks
  • 300ml double cream

Tip

Making pastry special
Like the chocolate base of this tart, you can flavour pastry with other flavours like vanilla, herbs or cheese. Simply dice a block of shortcrust pastry, pop it in your food processor, add your chosen flavour and pulse briefly.

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.

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