Rich Chocolate & Honeycomb Tart
Are we getting into 2017 yet?
Well your February box is on it’s way, and that means it’s very nearly March (how did that happen?) …. so I do hope so!
Your new look, new (lower!) price box is on it’s way. and it’s a good’un! A crisp pastry case filled with velvety smooth, rich chocolate mousse and topped with crunchie honeycomb shards. This one really is a show stopper and I’m sure you’ll be whipping it out for dinner parties and celebrations for years to come! 😍
We can’t wait to see your creations, make sure you share them with us onInstagram @bakesbox/ #bakesbox to feature on our feed and on the back of the insert! 📸
- To make the pastry, put the flour, butter and ground almonds in a bowl. Rub in with your fingertips until the mixture resembles breadcrumbs (you could do this in a food processor). Stir in the sugar and add the egg yolk and 1 tbsp of cold water and mix to form a firm dough. Add a little more water if needed but don’t be tempted to add too much. Knead briefly, then wrap in cling film and chill for 20 minutes.
- Preheat the oven to 170C/190C fan. Lightly flour a work surface and roll out the dough until it is larger than the tart tin. Use your rolling pin to pick up the pastry and place in over then tin. Gently press into the side and then roll over the top to trim off the excess. Place in a sheet of greaseproof and pour baking beans or rice onto the paper. Bake blind for 15 minutes before removing the paper and beans and then cook for a further 8-10 minutes until crisp and golden. Leave to cool completely in the tin.
- To make the filling, melt the chocolate in a microwave in 30 second blasts, stirring well in between. Place to one side to cool a little. Put the egg whites and sugar in a bowl over a pan of simmering water (don’t let the bottom of the bowl touch the water). Whisk for 5 minutes until thick and glossy. Remove from the heat and whisk for a further couple of minutes to cool it.
- Whisk the cream in a separate bowl until thick and holds its shape. Fold the cream into the egg mixture and then fold in the chocolate. Pour into the pastry case and smooth the top. Chill until set for about 30 minutes.
- Meanwhile, make the honeycomb by greasing a small metal tin with a little oil. Mix the caster sugar and syrup in a small saucepan and stir over a gentle heat until the sugar has melted. Do not let the mixture bubble until the sugar grains have disappeared. Once completely melted, turn up the heat a little and simmer until you have an dark amber coloured caramel (this will happen quickly), then as fast as you can turn off the heat, tip in the bicarbonate and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately but be careful as the mixture will be very hot. Leave to cool and set. To wash your pan, pour in boiling water and let it simmer until the sugar has re-dissolved.
- dust your tart with a little cocoa, smash up the honeycomb and sprinkle on top of the tart before serving.