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

• Cooking Time Prep 50 mins
  Cook 30 mins - 45 mins
• Skill Level Easy
• Servings Serves 10

Nutrition per serving

• Kcalories

  814

• Protein

  7g

• Carbs

  55g

• Fat

  61g

• Saturates

  36g

• Fibre

  5g

• Sugar

  35g

• 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)
• 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

Directions

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.

Categories: Chocolate, Courses