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For the honeycomb

For the filling

Nutrition: per serving

  • kcal497
  • fat31g
  • saturates16g
  • carbs50g
  • sugars37g
  • fibre2g
  • protein5g
  • salt1.1g
    low
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Method

  • step 1

    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. 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.

  • step 2

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

  • step 3

    Heat oven to 200C/180C fan/gas 6. Line the pastry case with baking parchment, fill with rice or baking beans and bake for 15 mins. Remove the baking beans and parchment, and bake for another 5-7 mins until golden brown. Remove from the oven and turn it down to 140C/120C fan/gas 1.

  • step 4

    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. Put the cream in a small pan and bring to the boil. Whisk the eggs in a large bowl, then pour over the cream, mixing the whole time. Add the chocolate to the cream mixture along with a pinch of salt and mix well to combine.

  • step 5

    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. Serve the tart in slices scattered with crumbled honeycomb, with crème fraîche on the side.

Recipe from Good Food magazine, September 2012

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Comments, questions and tips (10)

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Overall rating

A star rating of 4.1 out of 5.12 ratings

ali92

This was very easy to make but need to make sure there is enough pastry overhanging as mine shrank when it cooked so I had to patch up when I took the baking beans out which meant some of the pastry was less cooked than the rest. Also, don't add the egg to the boiling cream as they cook, leave the…

K1tsune

Very easy make as long as you follow the recipe - if you leave the chocolate to cool a good few minutes before you add your eggs, they won't scramble. I used 100g milk and 200g dark chocolate, and still found it extremely rich - you would definitely need some cream or a good coffee with this. Also,…

jcole182

A star rating of 1 out of 5.

My cousin and I were pumped to attempt this recipe, however the adrenalin soon turned to existential despair. After leaving the honeycomb to set, we proceeded to name it rubber sand. We then spent 20 minutes using it as a ball outside, I must comment on how enjoyable it was as a playdough supplement…

Zootfruit

Sounds gorgeous and I love Trina's idea with the ginger biscuits. Will b trying this one.

trina151973

I made this with my 5yr old son........ he loved it. I did make some changes though, I didn't use a pasty base but instead used crushed ginger biscuits mixed with melted butter and golden syrup....it was Fab!!! Took it to my mums on Sunday and brought the empty plate home with me. Will definitely do…

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