Prep time:
20 mins
Cook time:
60 mins
Serves:
4-8
For the honeycomb:
- 100g caster sugar
- 3T golden syrup
- 2t bicarbonate of soda
Grease a baking tin and line with baking paper.
Place your sugar and golden syrup into a heavy based saucepan and gently melt the sugar on the stove top. Low heat so as not to burn your mixture. Once the sugar has melted then turn up the heat a little until the mixture starts bubbling. Constantly stir or whisk but be careful – this baby is hot!
As the colour starts to turn amber, turn off the heat and quickly add the bi-carb. It will bubble and froth away and became a pale colour. Quickly tip into your tin and allow to cool for an hour or so! Crush into pieces and store in the freezer until you are ready to use!
For the Chocolate Pastry:
- 175g plain flour
- 1T almond meal
- 1T baking cocoa
- 1t baking powder
- 110g unsalted butter – cold and cut into cubes
- 75g caster sugar
- 1 pinch salt
- 1 egg
Place all the dry ingredients in a food processor and pulse for a few seconds. Add the butter and pulse until it resembles breadcrumbs. Add the egg and mix for 15 seconds. Tip the contents onto a bench (it will look like a crumby mess!) and then slowly work it until it forms a dough. This should take a couple of minutes. Form this into a disk and leave in the fridge to rest for 30-60 minutes.
Roll the dough out onto your greased pie tins. I used 4 small flan tins. Leave to rest in the fridge for another 30-60 minutes then bake at 170 degrees C (NOT fan forced) for 20 minutes.
For the Ganache:
Melt 200g dark cooking chocolate together with 150ml pouring cream in the microwave in 30 second bursts. Whisk in between. The mixture will become a beautiful thick chocolate sauce.
Assemble & Eat
Pour the ganache into the tart cases and allow to set in the fridge for a few hours. When you are ready to eat, top with honeycomb and a teeny sprinkle of salt. Enjoy!
