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Chocolate Tart With Salted Caramel, Honeycomb & Vanilla Ice Cream

As we celebrate World Chocolate Day on the 7th July our chefs have provided a recipe for our very own Chocolate Tart With Salted Caramel, Honeycomb served with Vanilla Ice Cream. That is what we call a well earned treat!

Sweet pastry

400g Plain flour
‚Äč200g Butter
135g Caster sugar
85g Eggs

Rub the butter into the flour until fine.

Add the caster sugar followed by the eggs and form into smooth dough. Chill until firm.

Line a 10" round tin with the pastry and then bake blind.

Chocolate filling

550g Cream
75g Trimolene or glucose syrup
190g Dark chocolate 70%
440g Milk chocolate
95g Butter, soft

Bring the cream and trimolene to the boil.

Semi - melt both the chocolates over a pan of gently boiling water. Add the boiled cream and emulsify with a hand blender. Cool to 38c.

Add the soft butter and emulsify with a hand blender. Keep the head of the blender below the surface to avoid bubbles. Pour into the pre baked tart case.

Chill for a minimum of 6 hours, preferably overnight.

Portion into 12.

Salted caramel

250g Caster sugar
25ml Water
150ml Double Cream
150g Unsalted butter
Sea salt to taste

Boil sugar and water to a medium coloured caramel, remove from the heat and add the cream.

Return to the boil and add the sea salt to taste.

Chill.

Honeycomb

330g Caster sugar
50g Honey
120g Glucose syrup
60ml Water
14g Bicarbonate of soda

Heat the sugar, honey, glucose and water to a light caramel.

Remove from the heat and whisk in the bicarbonate of soda.

Immediately pour onto a tray lined with silicon paper and leave to cool.

Use a deep saucepan as once the bicarbonate of soda is added it will quadruple in volume.

To serve, place the tarts on individual plates. Top each one with honeycomb and salted caramel and finish with vanilla ice cream on the side.

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