To make the honeycomb melt the caster sugar and the golden syrup in a pan on a low heat until the sugar is dissolved. Turn up the heat and let it boil to 300F/149C. Take it off the heat and stir in the bicarbonate of soda
Pour it into a lined 20cm x 20cm square tin and leave it to cool. Put it aside to set, once set, smash into pieces
For the pastry, rub the butter and plain flour together. Add the eggs and bring the mixture together into a ball. Wrap it in cling film and chill for 30 minutes in the fridge
Roll the pastry out onto cling film. Line a 28cm tart tin with the pastry and prick the bottom all over with a fork
Cover the pastry with baking paper then add baking beans. Bake the pastry on 180C/350F/Gas Mark 4 for 20 minutes
Remove the paper and beans and bake again at the same temperature for 10 minutes until golden brown and the bottom is fully cooked through
Spread the Carnation Caramel over the bottom of the tart
To make the chocolate filling, heat up the double cream on a medium heat, when it starts to bubble, take it off the heat and tip the dark chocolate into the pan. Leave it for a couple of minutes to melt, then stir together
In a bowl whisk up the eggs, vanilla extract and salt. Whisk the mixture into the chocolate a little at a time
Pour the chocolate mixture into the tart tin over the caramel. Bake the tart on 160C/325F/Gas Mark 3 for 25 minutes. Put it on a rack to cool fully
To make the glaze, heat up the double cream, when it bubbles take off the heat and add the dark chocolate. Then mix in the golden syrup and warm water
Pour the glaze over the chocolate filling and smooth it over the with a spatula. Finally add the crumbled up honeycomb all around the edge of the tart