Salted honey fudge & chocolate tart

• pack sweet shortcrust pastry↗500g g
• cocoa↗3 tbsp tbsp

  plus extra for rolling and dusting

• clear honey↗2 tsp tsp
• good-quality sea salt↗½ tsp tsp
• honeycomb↗

  crumbled to serve (optional, see goes well with)

• crème fraîche or single cream↗

  to serve

• set honey140g g
• butter↗140g g

  diced

• double cream↗150ml ml
• vanilla extract↗1 tsp tsp
• dark chocolate↗400g g

  broken into chunks

• double cream↗300ml ml

Step-by-step instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.