Looking for dessert ideas to have on the big day, well look no further. This salted honey fudge and chocolate tart from Good Food is simple to make and there are a few cheat steps along the way!
| Prep time 50 mins | Cooking time 30-45 mins | serves 10 |
- 500g pack sweet shortcrust pastry
- 3 tbsp cocoa, plus extra for rolling and dusting
- 2 tsp clear honey
- 1/2 tsp good – quality sea salt
- Honeycomb ( I used a crunchie broken up)
- single cream to serve
For the salted honey fudge
- 140g set honey
- 140g butter diced
- 150ml double cream
- 1 tsp vanilla extract
For the chocolate layer
- 400g dark chocolate, broken into chunks
- 300ml double cream
- 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 a jug of cream.
- If you’re pushed for time, buy a pre made pastry case and you can miss out steps 1 and 2. That’s what we did and it saved a great amount of time and wastage, especially if pastry cooking is not your thing!