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Chocolate Honey Tart

Chocolate Honey Tart

Thank you to Seasoned Cookery Courses and their Baking courses for supplying this great recipe to Love British Food. 

Chocolate Honey Tart


  • 100g unsalted butter, softened
  • 50g icing sugar, plus extra for dusting
  • a pinch of salt
  • 1 egg, lightly beaten
  • 95g plain flour, plus extra for dusting
  • 35g cocoa powder
  • 140g set honey
  • 140g butter
  • 150 ml double cream
  • knob of butter
  • 1/2 tsp flaky sea salt
  • 150ml whipping cream
  • 90g butter
  • A large pinch of salt
  • 250g dark chocolate, chopped


  • To make the pastry put the butter, icing sugar and salt in a large mixing bowl and cream together with an electric whisk for about 5 minutes, or until a pale cream colour.

  • Gradually whisk in the eggs then gently mix in the flour and cocoa powder. Roll the pastry into a ball, wrap in clingfilm and chill in the fridge for 2 hours.
  • Roll out the dough to a thickness of about 2 mm on a lightly floured surface. Line the tart pan with the pastry and trim off any excess from around the edges with a small, sharp knife. Prick the base with a fork and chill in the fridge for further 20 minutes.
  • Preheat the oven to 180°C. Line the pastry case with baking parchment, fill with baking beans and bake on a baking sheet on the middle of the oven for 20 minutes.
  • Remove from the oven and discard the parchment and beans. Return the pastry case to the oven and continue to cook for a further 5 minutes, or until crisp. Set aside to cool.
  • Add the honey, butter and double cream to a small saucepan. Gradually bring to the boil and simmer for 45 minutes until golden. Stir in the salt then pour the butterscotch over the chilled pastry layer. Return the tart to the fridge and chill for 30 minutes.
  • Bring the cream, butter and salt to boil in a saucepan. As soon as it has reached boiling point, take off the heat and pour the boiled cream into a heatproof bowl and sprinkle in the chocolate. Using a silicone spatula, start to mix the ingredients in a circular motion, just in the centre of the bowl. Keep mixing until the chocolate starts to melt you have a shiny, smooth ganache.
  • Spoon the topping evenly over the cooled honey layer. Allow to set overnight at room temperature before serving.