For the pastry, rub together the flour and butter until they have a breadcrumb consistency. Add the icing sugar and 50ml of water and mix until it forms a soft dough. Cover and chill for 30 minutes."delicious recipe."
Roll out the pastry and line a 20 cm tart tin, then place baking paper on top and fill with baking beans. Cook for 15 minutes, remove the beans and paper, brush with egg wash and cook for a further 10 minutes until golden.
To make the filling, bring the cream and sugar to the boil and pour over the chocolate and butter. Stir until the chocolate and butter have melted and the ganache has a silky consistency.
Sprinkle the prunes over the tart base, then cover with the ganache. Chill for 45 minutes.
To make the honeycomb, warm the sugar and syrup in a pan until the sugar melts, then turn up the heat until it starts to form a caramel. The longer you leave it the more caramelly it becomes, but don't leave it too long or it will burn. It should be a rich golden colour.
Pour in the bicarbonate of soda and stir well. Be careful as the mixture is very hot and may bubble up. Then pour the caramel on to a greased tray and allow to cool completely before handling it.
Break the honeycomb into pieces and fold in to the mascarpone cheese.
Serve a big wedge of the tart with the honeycomb mascarpone on the side.