
Preparation
Step 1
Put the flour, icing sugar and butter into a food processor and pulse until they are coarse breadcrumbs. Add the egg yolk and water and pulse, just until the mixture holds together. Tip onto greaseproof paper and flatten to a disc.
Step 2
Cover with another sheet of greaseproof and set aside in fridge for 30 minutes.
Step 3
Between the 2 pieces of greaseproof, roll out the disc to a slightly larger circle than the tart tin.
Step 4
Press into the tin and bake blind on 200°C for 12-15 minutes.
Step 5
Take the baking beans out and place the tart back in the oven for a further 5-10 minutes. Leave to cool.
Step 6
Make up the pastry case. Brush with a beaten egg and either dry at room temperature, or in the oven for 2 minutes. Make sure the tart is properly cooled before adding the chocolate.
Step 7
Pour the cream and the glucose into a pan and simmer. Pour the cream onto the chocolate and whisk together. Add the grand marnier and whisk in the diced butter.
Step 8
Then pour into the prepared pastry case and chill for at least 2 hours in the fridge, but best overnight. Serve at room temperature with honeycomb sprinkled on top. Serve with a dollop of creme fraiche.
©foodnetwork
Ingredients
250g plain flour
175g butter
1 egg yolk
90g caster sugar
½ zest of lemon
390ml double cream
25g liquid glucose
365g good quality dark chocolate, cut into small pieces
85g unsalted butter, diced
2 cap fulls of grand marnier
1 slab of honeycomb, crushed
Creme fraiche to serve