Valrhona chocolate tart with native honey and vanilla cream

Serves 12

• Ingredients

  Chocolate pastry

  • 125 g unsalted butter, softened

  • 125 g caster sugar

  • 1 teaspoon vanilla extract

  • 150 g plain flour

  • 50 g Dutch cocoa powder (keep a small amount for dusting at the end)

  Chocolate filling

  • 520 ml pure cream

  • 750 g Valrhona dark chocolate (or similar high‑quality dark chocolate), chopped

  • 80 g native honey (or good‑quality honey)

  Honeycomb

  • 50 g honey

  • 30 g glucose

  • 250 g caster sugar

  • 50 g water

  • 30 g bicarbonate of soda

  • Spray oil (for greasing the tray)

  Chantilly cream

  • 500 ml thickened cream

  • 100 g pure icing sugar

  • 1 teaspoon vanilla extract

• Method

  Chocolate pastry

  1. Cream the butter and sugar in an electric mixer until pale and light.

  2. Sift in the cocoa powder and flour, then mix on low speed until just combined into a dough.

  3. Grease a 24 cm fluted flan tin and press the dough evenly into the base and sides. Chill in the refrigerator for 1 hour.

  4. Pre‑heat the oven to 180°C and bake the tart shell for about 10 minutes, until just set and dry to the touch. Allow to cool.

  Chocolate filling

  1. In a large pan, bring the cream and honey just to a simmer.

  2. Place the chopped chocolate in a large heatproof bowl.

  3. Pour the hot cream mixture over the chocolate and whisk until smooth and glossy.

  4. Pour the mixture directly into the baked tart shell.

  5. Refrigerate for at least 2 hours, or until fully set.

  6. When ready to serve, cut into slices with a sharp knife dipped in hot water and wiped dry.

  Honeycomb

  1. In a large pot, combine the honey, glucose, sugar and water and stir to dissolve.

  2. Line a large baking dish with baking paper and lightly spray with oil.

  3. Bring the mixture to 130°C (it should be a light caramel colour).

  4. Working quickly, whisk in the bicarbonate of soda – the mixture will foam up immediately and be very hot – then pour straight into the lined tray.

  5. Place the honeycomb in the fridge to set completely, then break into chunks.

  Chantilly cream

  1. Whisk all ingredients together in an electric mixer until firm peaks form. Do not over‑whip. 

  To assemble

  1. Place a slice of chocolate tart on each plate.

  2. Add a generous dollop of Chantilly cream to the side of the tart.

  3. Drizzle with a little extra native honey.

  4. Break small chunks of honeycomb and scatter over the tart and cream.

  5. Finish with a light dusting of cocoa powder.