Nutty chocolate tart and honey cream

Nutty chocolate tart and honey cream

  • Serves
  • Prep time 45m
  • Cooking time 50m

For the tart

  • 375g dessert pastry
  • 25g unsalted butter
  • 2tbsp Rowse squeezy honey
  • 150g mixed nuts, we used walnuts, pecans and peanuts


For the filling

  • 175ml double cream
  • 2 tbsp whole milk
  • 2 tbsp Rowse squeezy honey
  • 1 tsp vanilla extract
  • 175g dark chocolate, (use at least 70%) finey chopped
  • 35g unsalted butter


For the honey cream

  • 300ml double cream
  • 4 tbsp Rowse squeezy honey
  1. Preheat the oven 200C, 180C fan, gas mark 6. Roll pastry to 0.5cm thick, then line case. Chill for 30 mins. Bake in oven lined with baking beans for 20 minutes, then remove and bake for another 10 minutes, or until cooked through. Turn the oven down to 160C, 140C fan, gasxx.
  2. Melt the butter and honey together in a small pan, then add the nuts and stir to coat. Pour onto a baking tray lined with baking paper and bake for 15 – 20 minutes, until the nuts are golden. Leave to cool completely, then roughly chop, leaving a few nuts whole.
  3. Place the cream, milk, honey and vanilla into a saucepan over a low heat and heat until the honey has dissolved and there are small bubbles at the edge of the pan.  Stir in the chopped chocolate and butter until melted. Remove from the heat and allow to cool for 5 minutes, then pour into the prepared pastry case. Scatter over the nuts and chill in the fridge for at least 4 hours or over night until set.
  4. When the tart is set whip the cream until soft peaks form, then stir in the honey and back to soft peaks. Serve with the tart.