Choc Caramel Honeycomb Tart

Choc Caramel Honeycomb Tart

The incredible Kate Irving has been busy again, just whipping up this cracking Choc Honeycomb Pie aka The Crunchie Tart. Eat your heart out Martha Stewart, there's a new #1 in town!



Combine 1Tbs of Lane’s Chocolate Caramel Sea salt Seasoning, 250g of chocolate ripple biscuits and 100g of melted unsalted butter in the processor and blend until it’s a fine crumb and mixed well. Press into a tin and refrigerate until filling is ready.




·         80g cup water

·         115g cup butter

·         1 teaspoon instant coffee

·         170g dark chocolate, chopped

·         60g sugar

·         1 tsp vanilla

·         2 tsps  of Lane’s Chocolate Caramel Sea salt Seasoning

·         3 large eggs



Preheat the BBQ to 162c. Make the filling: in a medium saucepan, heat the pan over high heat. Combine the water and butter, and bring to a boil. Add the instant coffee and Lane’s Chocolate Caramel Sea salt Seasoning, then stir until dissolved.

Add the chocolate, sugar, and vanilla to a medium bowl and pour the hot butter mixture over. Whisk until the chocolate is melted and the mixture is glossy.

Add the eggs and whisk well to combine. Pour the filling into the chilled crust. Bake for 15-20 minutes, or until chocolate is mostly set but the centre jiggles slightly.

Chill then place in the fridge until completely chilled.


Place 180g of finely chopped dark chocolate in a heat proof bowl. Heat 180g of thickened cream until it just starts to boil. Pour of the chocolate and let sit for 5 minutes untouched. Whisk until smooth then pour over the cooked tart. Place into the fridge to set.



Mix together 115g of butter, 1 cup of brown sugar and 1/3 cup of thickened cream in a pan and mix together. Place on medium heat and whisk constantly until it comes to a boil. Boil for 3 minutes then remove from heat to allow to cool.



Prepare a pan lined with baking paper for you to pour you honeycomb into and have all your ingredients and whisk ready. In a heavy based saucepan, mix together 100g of sugar and four tbs of honey and simmer on medium heat until it reaches a nice rich maple syrup colour. Remove from the heat and whisk in 1 ½ tsp of baking soda. As soon as the baking soda is dissolved pour into you lined pan and set aside for it to cool and harden.