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Ingredients
500 g pack shortcrust pastry sweet
2 tsp clear honey
0.5 tsp sea salt
10 servings single cream
140 g set honey
140 g butter diced
150 ml double cream
1 tsp vanilla extract
400 g chocolate dark
300 ml double cream
1 serving honeycomb crumbled well (optional, see goes with)
10 servings honeycomb crumbled well (optional, see goes with)
Equipment
food processor
bowl
frying pan
oven
Directions
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
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 - 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 crme frache or a jug of cream.
