Honeycomb chocolate tart recipe
This simple tart can be made even quicker to prepare by using a readymade pastry case. The crunch of honeycomb makes a lovely contrast to the velvety filling, though it can be decorated instead with any leftover Easter chocolate.
Timings
Prep time: 15 minutes, plus chilling time
Cook time: 40-45 minutes
Serves
8-10
Ingredients
1 x 375g sheet shortcrust pastry
300g dark chocolate (which could be Easter egg chocolate)
300ml double cream
3 eggs, beaten
chocolate-coated honeycomb or mini eggs, to decorate
Method
Line a 23cm round, loose-bottomed tart tin with the pastry. Trim the edges and chill for 30 minutes.
Heat oven to 200C/180C fan/gas mark 6.
Line the pastry case with baking parchment, fill with rice or baking beans and bake for 15 minutes.
Remove the baking beans and parchment, and bake for a further 5 minutes until set and golden brown.
Meanwhile, set aside one square of chocolate then finely chop the rest and place in a heatproof bowl.
Bring the cream to the boil then pour over the chocolate then aside for 2 minutes. Mix until smooth then stir in the beaten eggs.
Lower the oven to 180C/160C fan/gas mark 4.
Pour the chocolate filling into the case and bake for 20-25 minutes until just set. Leave to cool in the tin for 5 minutes then transfer to a wire rack to cool. Chill until ready to serve.
Just before serving, grate over the reserved chocolate. Chop or smash the chocolate honeycomb or mini eggs with a rolling pin and scatter over the tart. Slice and serve.