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
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
- 25g butter
- 250ml cream
- 350g dark chocolate
- 50g butter
- 50g light brown sugar
- 1 tbsp golden syrup
- 75ml double cream
- Preheat the oven to 180°C, 350°F, gas mark 5.
- 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
- 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.
- 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.
- 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.
- Pour the chocolate filling into the pastry case and leave to set.
- 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).
- Whisk in the bicarb and pour onto a sil-pat mat (non-stick baking mat) or oiled tin foil to cool.
- 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.
- 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.