Gluten-free Chocolate Honeycomb Tart

16 Oct

This is every bit as rich and decadent as it sounds!

Honeycomb

Butter/ marg to grease the baking tray

4 tbsp golden syrup

200g/ 7oz caster sugar

1 tbsp Bicarbonate of Soda

 

Method

Butter a large baking tray and line with baking parchment

In a large saucepan, heat the golden syrup and caster sugar until the sugar is melted

Increase the heat and boil until it becomes a dark caramel, then remove from the heat and leave to cool for 2 mins

Add the bicarb and whisk like mad, the bubbles will be hot, so take care!!!

Quickly pour into the baking tray to set

(You can do this stage up to 2 days ahead and keep in an airtight container)

Break up the honeycomb to serve, I found it easier by hand than with a rolling pin!

Pastry

140g/ 5oz butter/ hard marg, cut into chunks

250g/ 9oz gluten-free plain flour

100g/ 4oz caster sugar

1 egg, beaten

1tbsp milk

1tsp Xanthan Gum

 

Method

Rub butter into flour & Xanthan Gum or use a pastry blender, until it resembles bread crumbs

Add sugar, milk, egg and milk and bring together to form a dough

Chill for 30 mins

Then roll out or press into your tart case (approx 20cm+)

Line with baking parchment and fill with baking beans

Bake blind for 15 mins at 180C

Remove baking parchment and beans and bake for another 5-7 minutes, until golden brown

 

Filling

300g/ 11oz dark choc, broken into chunks

300ml/ 12 fl oz double cream

3 large eggs

Pinch of salt

 

Method

Melt the chocolate in the microwave

Bring the cream to the boil on the stove

Whisk the eggs in a large bowl, then pour over the cream, mixing the whole time

Add the melted chocolate to the cream mixture along with a pinch of salt and combine

Pour into tart case, place into the oven at 120C and switch off. Leave for 20 mins and then remove and chill in the fridge for 2 hours to set

Serve the tart in slices, scattered with crumbled honeycombe and with creme fraiche on the side

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