Nutrition: per serving
To make the pastry, rub together the flour, sugar and butter until they resemble breadcrumbs. Add the egg and knead to a soft dough. Wrap and chill for at least an hour.
For the caramel, melt the butter and sugar in a pan until it forms a golden caramel. Add the cream and cook for a few minutes before removing from the heat. Add the salt, stir and then leave to cool.
Heat the oven to 160C/140C fan/gas 3. Roll out the pastry until 5mm thick and use to line a 25cm loose-bottomed tart tin. Cover with baking paper and fill with baking beans, then blind bake for 20 mins, removing the beans and paper for the final 5 mins, until golden and crisp. Cool.
Pour the cooled salted caramel into the pastry case and chill in the fridge until set.
To make the chocolate filling, whisk the egg in a bowl. Bring the cream and milk to the boil in a pan and slowly pour onto the egg, whisking while adding. Add the chocolate to the mixture and stir until completely melted. Cool to room temperature, then pour onto the set tart and chill in the fridge until set again. Cut the tart into slices and serve with crème fraîche and crumbled pieces of honeycomb.
