Gooey Chocolate Tart

with caramelised banana and honeycomb

Serves 8




Chocolate pastry

500 g unsalted butter, softened

250 g icing sugar

2 eggs

5 egg yolks

600 g plain flour

150 g cocoa powder


Chocolate tart filling

285 g dark chocolate (70 percent)

270g unsalted butter

9 eggs

450g caster sugar

160g plain flour


Caramelised banana

4 bananas

100 g soft brown sugar


For the platter

Good quality honeycomb, broken into pieces

Good quality salted caramel ice cream

Extra honeycomb, smashed, to serve



Chocolate pastry

Preheat the oven to 160°C and grease 8 x 8 cm tart cases with butter.

In a large bowl, beat the softened butter and icing sugar with a paddle until creamy.

Add the eggs and egg yolks, then the flour and cocoa powder. Stir until well combined.

Shape the dough into a round, sprinkle with cocoa powder, wrap in cling film and rest in a bowl in the fridge for 30 minutes.

Remove the pastry from the fridge and divide into eight pieces. Roll out each one with a rolling pin to about 0.5 cm thick.

Line each tart case with pastry, trim edges then leave to rest in the fridge for 20 minutes.

Place a square of baking paper over each tart. Fill the centres with dried beans or rice and blind bake for 8–12 minutes or until the edges of the tart begin to colour.

Remove the rice/beans and baking paper and return to the oven for a further 8–12 minutes, or until the tart bases are cooked.

Remove from the oven and leave the tart shells to cool in the tins at room temperature. While they're cooling make your filling.


Chocolate tart filling

Over a bain-marie, melt the chocolate and butter together.

In a separate bowl, whisk together the eggs and caster sugar until light and frothy, then stir in the melted chocolate mix and fold in the flour. Transfer the mix to a piping bag and pipe the mixture into the cooled tart shells.

Bake in the oven for 8-10 minutes at 180°C.


Caramelised banana

Slice the bananas length ways and place on a baking tray. Sprinkle with brown sugar and heat with a blowtorch until the sugar is caramelised.

To serve, place the tarts on individual serving platters. Top each one with honeycomb and serve with caramelised banana, smashed honeycomb and ice cream on the side.