Tarte Chocolat Caramel

From Chocolate and Zucchini (book).

Caramel Filling:

90g brown sugar

1T honey

1/2t salt [we didn't use this, as usual]

80g crème fraîche or double cream [we used regular cream and it didn't work]

30g unsalted butter [we used regular butter, and didn't put in the salt]

Ganache:

280g bittersweet chocolate

240g crème fraîche or double cream

Refrigerate base (sweet pastry) for at least 30 mins, then bake for 20-25 mins at 180C until golden.  Cool on a rack.

Put brown sugar and a tablespoon of water in a small heavy-bottomed pot, and melt the sugar slowly over medium-low heat.  Move the pan around to ensure even melting, but don't stir.   When it turns light amber (avoid overcooking as this will result in a bitter taste) [this is where Mum thinks I went wrong - I really did add the honey the moment I saw amber, because I was scared of overcooking it, though I maintain it was using regular cream] add the honey and mix.  Add salt and cream, stir til blended, remove from heat, add butter, and stir to combine.  Pour the hot caramel into the pie crust evenly [I tilted the pan around so that it went up the sides as well].  Refrigerate for 40 mins [at the very least].

Make ganache by pouring the boiling cream over the chocolate half at a time, leaving to stand and then mixing after each addition.  Pour the ganache over the caramel and put back in the fridge for an hour [we left it over night because after a few hours it was still too sticky to cut].