350g dark chocolate, minimum 70% cocoa solids, chopped
175g unsalted butter, diced
Method Prep:1hr › Cook:25min › Extra time:4hr35min › Ready in:6hr
To make the pastry, sift together the flour and the icing sugar and cut the butter into chunks. Place in a food processor and process, adding in the eggs at the end, untill a dough forms. Roll out the pastry using quite a lot of flour as it can easily stick. Use to line a 29cm loose bottomed tart tin. Make sure it reaches high up the sides as sweet pastry shrinks. Chill in the fridge for 30 minutes.
Preheat the oven to 180 C / Gas 4.
Blind bake the pastry by lining it with parchment paper and filling it with dried beans and cooking for about 15-20 minutes.
Remove the beans and the paper and continue to cook for a further 10 minutes or until golden. Leave to cool.
To make the caramel, pour the golden syrup into a large saucepan (mixture will increase in volume) and bring to the boil. Gradually add the sugar, stir and continue to cook until sugar has started to caramelise and brown.
At the same time, in a separate saucepan, bring the cream and the salt to the boil. Remove the caramel from the heat and very carefully add the cream to the caramel - be carefull as mixture can rise rapidly!
Stir carefully over a low heat with a wooden spoon until smooth. Remove from the heat, add the diced butter and stir before pouring into cooled pastry.
To make the topping, bring the cream and honey just to the boil and pour over the chopped chocolate. Mix carefully with a spatula working from the centre outwards. Once the mixture is cooled a little add the butter and stir gently until the mixture is smooth. Pour on top of the caramel and leave in a cool place for about 4-6 hours. Enjoy!