- 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)
- crème fraîche or single cream, to serve
For the salted honey fudge:
- 140g set honey
- 140g butter, diced
- 150ml double cream
- 1 tsp vanilla extract
For the chocolate layer
- 400g dark chocolate, broken into chunks
- 300ml double cream
- STEP 1
Dice the pastry into chunks and put it 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.
- STEP 2
Heat oven to 200C/180C fan/gas 6. Scrunch up a big sheet of baking parchment and use it 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.
- STEP 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 colored and thickened. Stir in ¼-½ tsp good salt (to taste), then pour into the tart case. Chill for 30 mins.
- STEP 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.
- STEP 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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