Chocolate Tart With Honeycomb Food

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.

CHOCOLATE TART

Steps:

• To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or hands until the mixture resembles coarse crumbs. Make a well in the middle of the pastry. Combine the egg yolk with the ice water in a small bowl, whisking to blend; pour it into the well and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic; refrigerate for at least 30 minutes.
• Roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch tart pan with a removable bottom. Press the dough into the pan so it fits tightly; press the edges into the sides of the pan. It is important to press the dough evenly into every nook and corner of the ring, especially the scalloped edges. Shave off the excess hanging dough with a knife. Put the tart in the refrigerator for 15 minutes to relax.
• Preheat the oven to 350 degrees F.
• Place the tart pan on a sturdy cookie sheet so it will be easy to move in and out of the oven. Line the tart with aluminum foil and add pie weights or dried beans to keep the sides of the tart from buckling. Bake for 30 minutes, then remove the foil and weights. Using a pastry brush, lightly coat the crust with a beaten egg white. Return to the oven and continue to bake for another 8 minutes until the tart is golden in color, but not brown. Remember the tart will be cooked again with the filling. It should be cooked but light in color so that it will not burn on the second bake. Set aside to cool and lower the oven temperature to 325 degrees F.
• To make the filling: Heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges. Remove from the heat; add the chopped chocolate and stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended. Pour the filling into the cooled tart shell and bake at 325 degrees F for 15 to 20 minutes until the filling is set and the surface is glossy. If you see any bubbles or cracks forming on the surface, take the tart out right away - that means it is beginning to become over baked. Cool before cutting.

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.