This is a timeless family favourite, which we’re highlighting for #ShineALightOnCoeliac week. We have made it with our classic gluten free pastry, instead of sweet pastry, as the filling is sweet enough.

Preparation Time: 15 minutes
Cooking Time: 35 minutes 
Portions: 10


Gluten Free Shortcrust Pastry
  • 350g gluten free plain flour
  • ½ tsp xanthan gum
  • ½ tsp salt
  • 175g unsalted butter
  • 2 eggs
  • 10g honey
  • 10g golden syrup
  • 60g caster sugar
  • 10g water
  • 4g bicarbonate of soda
Chocolate Filling
  • 25g butter
  • 250ml cream
  • 350g dark chocolate
Caramel Sauce
  • 50g butter
  • 50g light brown sugar
  • 1 tbsp golden syrup
  • 75ml double cream


  1. Preheat the oven to 180°C, 350°F, gas mark 5.
  2. To make the pastry, measure and sieve the flour and xanthan gum into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the eggs and mix to form a soft dough 
  3. Roll out the dough between two sheets of cling film and then line a flan tin with it. Trim the edges so it is tidy. Place in the fridge to chill for 20 minutes. 
  4. Remove from the fridge, cover the pastry case with a piece of baking parchment and fill with baking beans. Bake in the oven for 20-25 minutes until cooked. Remove the beans and paper and leave to cool.
  5. To make the chocolate filling, melt the butter with the chocolate in a Pyrex bowl over a pan of simmering water. Once the chocolate has melted and cooled slightly, fold in the cream. 
  6. Pour the chocolate filling into the pastry case and leave to set.
  7. To make the honeycomb, place all the ingredients for honeycomb (except for the bicarbonate soda) into a pan. Bring to the boil, and heat to light caramel colour (which is 150°C if you have a temperature probe).
  8. Whisk in the bicarb and pour onto a sil-pat mat (non-stick baking mat) or oiled tin foil to cool. 
  9. To make the caramel, melt the butter, sugar and golden syrup in a saucepan at medium heat. Once dissolved, add the cream and stir constantly to mix. Remove from the heat and leave to cool.
  10. To serve, drizzle some caramel over the tart and sprinkle with the crushed honeycomb.


My thanks as always to James Kennedy for the wonderful images.

~ Louise