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Crackling bonfire tart (V)


Add some sparkle to tonight's tea and tuck into this crackling bonfire tart.



  • Co-op plain flour, for dusting
  • 270g Co-op ready rolled shortcrust pastry
  • 180g Co-op Irresistible Fairtrade 70% cocoa dark chocolate, broken into pieces
  • 180ml Co-op single cream
  • 1/2tsp cinnamon
  • 2 Fairburn's Eggs from our Love Local range, beaten
  • 32g chocolate honeycomb bar, broken into pieces


  1. Preheat the oven to 200°C/fan 180°C/Gas 6
  2. On a lightly floured surface, roll out the pastry enough to line a 20cm loose-bottomed flan tin
  3. Press the pastry into the edges
  4. Line the base with greaseproof paper and weigh down with baking beans or dried pasta
  5. Bake for 15 mins, until the edges turn pale golden
  6. Remove the beans and paper, and bake again for 2 mins to crisp the base
  7. Remove from the oven, leave to cool, then trim any excess
  8. Turn the oven down to 150°C/fan 130°C/Gas 2
  9. Melt the chocolate and cream in a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the surface, stirring occasionally
  10. Remove from the heat, stir in the cinnamon and egg, then pour into the pastry case
  11. Bake for 15-20 mins until set
  12. Remove and leave to cool, then scatter over the honeycomb pieces