Chocolate Tart With Honeycomb Recipes

EASY CHOCOLATE TART

Steps:

• For the crust: Add the cookies to a food processor and pulse to fine crumbs. Pour in the melted butter and pulse together. Tip into an 11-inch fluted tart pan with a removable bottom and press the mixture in with a 1/4-cup measure to form an even crust on the bottom and sides. Put it in the freezer for 15 minutes to set.
• For the ganache: Put the cream and butter in a pan and heat until the mixture starts to bubble.
• Put the dark and milk chocolate in a bowl and pour the warmed cream and butter over it. Mix everything together until melted and fully combined, then pour it into the chilled tart base. Refrigerate the tart overnight until set.
• For the chocolate curl garnish: Put the white chocolate and coconut oil in a bowl and set over a pan of simmering water until the chocolate is melted; mix together. Pour the melted mixture onto the underside of a clean baking sheet and spread it in a very thin layer with an offset spatula or knife. Put it in the freezer until set, about 2 minutes. (To check if it is set, press it with your fingertip; it should leave the slightest mark but not a depression.)
• Using a sharp-edged spatula, scrape the chocolate from the bottom of the baking sheet into curls. Remove the tart from the pan and decorate with the curls.

CLASSIC CHOCOLATE TART

Steps:

• Combine flour, sugar, and salt in a food processor. Pulse to combine. Add cold butter and pulse until crumbly. Slowly add water to food processor until mixture comes together. Refrigerate for 1 hour.
• Flour a work surface and a rolling pin. Roll out dough into a 10-inch disc.
• Preheat the oven to 425 degrees F (220 degrees C). Grease an 8-inch tart pan.
• Carefully place dough into the prepared tart pan. Trim dough from the edges of the pan. Prick holes into the dough on the bottom and along the sides of the pan.
• Bake in the preheated oven until lightly browned, 20 to 23 minutes. Remove from oven and allow to cool completely, about 1 hour.
• Pour heavy whipping cream into a microwave-safe bowl. Microwave for 2 minutes or until bubbles start to form along outside of the bowl. Add chocolate chips and let sit for 15 to 20 seconds. Whisk until smooth. Pour chocolate ganache into cooled crust. Let cool at room temperature until set, about 30 minutes. Keep refrigerated.

CHOCOLATE HONEYCOMB

Steps:

• Butter a 20cm square tin. Mix the sugar and golden syrup in a deep saucepan over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar has completely dissolved.
• Turn up the heat a little and simmer until you have an amber coloured caramel (this won't take long). To test if it's ready, turn off the heat and drop a little into a glass of very cold water. If it forms a hard ball, it's ready. If not, turn the heat back on and cook a little more. Then, as quickly as you can, turn off the heat, tip in the bicarb and beat with a wooden spoon until it's disappeared and the mixture is foaming. Scrape into the tin immediately - be careful, the mixture will be very hot.
• Leave the honeycomb in the tin for 1 hr-1 hr 30 mins until hard (it will continue to bubble).
• Line a baking sheet with parchment paper. Melt the chocolate in a small heatproof bowl over a pan of just simmering water.
• Snap the honeycomb into chunks and dip half of each piece into the chocolate. Drizzle with any remaining chocolate and a pinch of sea salt, if you like. Leave to set in the fridge for 1 hr.

SALTED HONEY FUDGE & CHOCOLATE TART

Steps:

• 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 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.
• 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.
• 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 crème fraîche or a jug of cream.