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

Nutrition per serving

kcal 814
fat 61g
saturates 36g
carbs 55g
sugars 35g
fibre 5g
protein 7g
salt 0.8g

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

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.
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.
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.
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.
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.