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.