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Bitter Chocolate and Orange Liqueur Tart With Honeycomb Dust

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.






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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

Bitter Chocolate and Orange Liqueur Tart With Honeycomb Dust

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