55 mins-1 hour (plus resting & cooling)
Makes 1 x 22cm tart
For the tart
- 200g plain flour, plus a little more for dusting
- 25g caster sugar
- 1 egg yolk
- 175ml double cream
- 3 heaped tbsp good quality coffee grounds
- 225g white chocolate
For the honeycomb
- 100g caster sugar
- 3 tbsp honey
- 1 tsp bicarbonate of soda
For the rum cream
- 250ml double cream
- 3 tbsp icing sugar
- 1-2 tbsp spiced rum
Place the flour and butter into a medium bowl and rub in the butter until it resembles breadcrumbs. Stir in a pinch of salt, the sugar and egg yolk, using a round bladed knife ideally. Add 4-6 tbsp cold water, one at a time, stirring until the dough comes together. Then, using your hands, form a ball and wrap the dough in clingfilm and leave to rest in the fridge for 20-30 mins.
Preheat the oven to 190C. Grease a 20-22cm round tart tin and place to one side. Remove the pastry from the fridge and lightly dust a work surface with some flour. Knead the dough for 30 secs to make it more pliable, then roll out the dough to the thickness of a one-pound piece.
Carefully lift the dough up using the rolling pin and place it into the tart tin. Gently ease the pastry into the corners of the tin and up the sides, making sure it fits snuggly. Leave about 1cm overhang of pastry, trimming away the excess. Line the tart tin with scrunched up greaseproof paper and weigh it down with baking beans or a mixture of rice and lentils. Blind bake the pastry case for 12 mins, then remove the greaseproof paper and beans and bake for a further 10-15 mins, until golden brown. Leave to cool a little in the tin, then trim the excess pastry to leave a neat, sharp edge. Leave to cool completely.
For the filling, place the cream and coffee grounds into a small saucepan and bring to boiling point then remove from the heat. Break up the chocolate and place it in a medium bowl. Pour the coffee cream through a sieve over the white chocolate and leave for 1 min to melt the chocolate. Stir until smooth and glossy, then carefully pour the filling into the pastry tart case. Leave to cool and set in the fridge for 1-2 hours before serving.
To make the honeycomb, place the caster sugar and honey in a medium saucepan and heat gently over a medium flame until the sugar starts to dissolve. Line a roasting tin with greaseproof paper and place on a heat proof tablemat or trivet. As the sugar and honey start to bubble, give the saucepan a gentle swirl.
When the mixture is bubbling, keep an eye on it as it turns from a pale amber to golden, at which point remove from the heat and quickly add in the bicarbonate of soda. Stir rapidly but carefully with a wooden spoon or spatula. As soon as the mixture starts to bubble up, carefully pour it into your prepared lined tin. Leave to cool completely. Once cool, break the honeycomb up into small pieces and use to decorate the tart.
For the rum cream, whisk the cream with an electric whisk until it starts to thicken. At this point, add the icing sugar and rum and continue to whisk until thick. Serve the cream with the honeycomb and coffee tart.