Honeycomb and Pistachio Torte

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 10mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    655
based on 5 ratings

A rich dark chocolate torte with a crunchy pistachio honeycomb topping.

recipe updated Jan 19, 2024

Ingredients

  • Pistachios icon
    Pistachios
    50 g
  • Butter icon
    Butter
    125 g
  • Water icon
    Water
    50 g
  • Dark chocolate icon
    Dark chocolate
    300 g
  • Pistachios icon
    Pistachios
    20 g
  • Caster sugar icon
    Caster sugar
    200 g
  • Golden syrup icon
    Golden syrup
    100 g
  • Baking soda icon
    Baking soda
    2 teaspoons
  • All purpose flour icon
    All purpose flour
    250 g
  • Salt icon
    Salt
    ½ teaspoon
  • Egg yolk icon
    Egg yolk
    1
  • Honey icon
    Honey
    2 tablespoons
  • Whipping cream icon
    Whipping cream
    300 g
  • Egg icon
    Egg
    3

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Plastic wrap
  • kCook icon Cooking Chef XL
  • kCook icon Loaf pan - 9"
  • kCook icon Cooking chef xl bowl
  • kCook icon Work surface
  • kCook icon Lightly floured surface
  • kCook icon Tart pan - 9.5 x 1"

Step preview

  1. Line a clean loaf pan with parchment paper then set aside
  2. Lightly oil a heat resistant spatula and set aside
  3. Attach the Stir Tool and Whisk
  4. Add caster sugar and golden syrup to the Cooking Chef XL Bowl
  5. Lift the Cooking Chef head and fit the heat shield
  6. Cook with splashguard fitted - 5 min, 180°C, Speed Min
  7. Then add baking soda and pistachios to the Cooking Chef XL Bowl
  8. Mix with splashguard fitted - 20 sec, Stir 1
  9. Quickly but carefully scrape out the bowl with an oiled spatula
  10. Transfer mixture to loaf pan carefully
  11. Let cool until set and continue
  12. Clean Cooking Chef bowl
  13. Attach the K-Beater
  14. Add butter, all purpose flour and salt to the Cooking Chef XL Bowl
  15. Mix with splashguard fitted - 1 min, Speed 1
  16. Mix with splashguard fitted until crumbs form - 1 min, Speed 2
  17. Then add egg yolk and water to the Cooking Chef XL Bowl
  18. Mix with splashguard fitted - 1 min, Speed 1
  19. Transfer pastry to work surface
  20. Form into a ball and press down
  21. Wrap with plastic wrap
  22. Chill in fridge - 30 min
  23. Place pastry on lightly floured surface
  24. Roll out into a circle until 2mm thick
  25. Transfer pastry to tart pan
  26. Line until covered and trim the edges
  27. Prick
  28. Chill in fridge - 15 min
  29. Pre-heat oven - 180°C
  30. Remove the pastry from the fridge
  31. Line with parchment paper and fill with baking beans
  32. Bake - 10 min, 180°C
  33. Remove from oven
  34. Carefully remove the baking beans and paper
  35. Bake - 5 min, 180°C
  36. Remove from oven and let cool
  37. Reduce the oven temperature to 120ºC
  38. Clean Cooking Chef bowl
  39. Attach the Creaming Beater
  40. Add dark chocolate, honey and whipping cream to the Cooking Chef XL Bowl
  41. Mix with splashguard fitted and continue - 10 min, 60°C, Stir 1
  42. Add egg to the Cooking Chef XL Bowl bit by bit while machine is running
  43. Place the tart case onto a baking tray
  44. Transfer content of Cooking Chef XL Bowl to tart pan
  45. Bake until set - 20 min, 120°C
  46. Turn off the oven and leave the tart in the oven to cool
  47. Carefully remove the tart from the pan and place onto a serving plate
  48. Break the honeycomb into shards and decorate the tart
  49. Sprinkle with pistachios
  50. Serve
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