Chocolate tart with honeycomb

Name: Chocolate tart with honeycomb
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 12
Cuisine: Global
Ingredients: 375 g sheets 375g sheet ready-rolled sweet dessert pastry; 1 serving crème fraîche, to serve; 1 serving butter, for the baking tray; 4 Tbsps golden syrup; 200 grams caster sugar; 1 Tbsp bicarbonate of soda; 300 grams dark chocolate, finely chopped; 300 milliliters double cream; 3 larges eggs

The recipe Chocolate tart with honeycomb can be made in around 1 hour and 10 minutes. For $1.21 per serving, you get a dessert that serves 12. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 467 calories, 8g of protein, and 24g of fat per serving. This recipe from BBC Good Food requires eggs, crème fraîche, butter, and bicarbonate of soda.

Instructions

To make the honeycomb, butter a large baking tray and line with baking parchment. In a large saucepan, heat the golden syrup and caster sugar until the sugar is melted. Increase the heat and boil until it becomes a dark caramel, then remove from the heat and leave to cool for 2 mins.

Ingredients you will need

Sugar

Golden Syrup

Caramel

Butter

Equipment you will use

Baking Pan

Sauce Pan

Add the bicarbonate of soda and whisk like mad; the bubbles will be extremely hot, so be careful not to splash any on you. Quickly pour onto the tray to set. Can be done to this stage 2 days ahead.

Ingredients you will need

Baking Soda

Equipment you will use

Whisk

Line a 23cm round, loose-bottomed tart tin with the pastry, leaving any extra overhanging the edges. Chill for 30 mins.

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

Line the pastry case with baking parchment, fill with rice or baking beans and bake for 15 mins.

Ingredients you will need

Beans

Rice

Equipment you will use

Oven

Remove the baking beans and parchment, and bake for another 5-7 mins until golden brown.

Ingredients you will need

Beans

Equipment you will use

Oven

Remove from the oven and turn it down to 140C/120C fan/gas

Equipment you will use

Oven

To make the filling, put the chocolate in a bowl set over a pan of barely simmering water. Leave to melt without stirring too much.

Ingredients you will need

Chocolate

Water

Equipment you will use

Bowl

Frying Pan

Put the cream in a small pan and bring to the boil.

Ingredients you will need

Cream

Equipment you will use

Frying Pan

Whisk the eggs in a large bowl, then pour over the cream, mixing the whole time.

Ingredients you will need

Cream

Egg

Equipment you will use

Whisk

Bowl

Add the chocolate to the cream mixture along with a pinch of salt and mix well to combine.

Ingredients you will need

Chocolate

Cream

Salt

Carefully pour the mixture into the tart case, place in the oven and switch it off. After 20 mins, remove and chill for at least 2 hrs to set.

Equipment you will use

Oven

Serve the tart in slices scattered with crumbled honeycomb, with crme frache on the side.

Equipment

Ingredients

Servings:

375g sheets

375g sheet ready-rolled sweet dessert pastry 1serving

crème fraîche, to serve 1serving

butter, for the baking tray 4Tbsps

golden syrup 200grams

caster sugar 1Tbsp

bicarbonate of soda 300grams

dark chocolate, finely chopped 300milliliters

double cream 3larges

eggs

Recommended wine: Cream Sherry, Moscato Dasti, Port

Tart works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.