Lisa Faulkner served up a delightful meal in her Comfort Cottage segment on This Morning. She made a Beef Wellington for her main course and for dessert, a delicious chocolate and honeycomb tart; a perfect meal for a Valentine’s Day supper.

To make her chocolate tart, Lisa used the following ingredients: Flour, 1 quantity sweet pastry, one egg, 390ml double cream, 25g liquid glucose, 365g good-quality dark chocolate, 85g unsalted butter, diced and 75g honeycomb, crushed to a powder.

To prepare the tart, remove the pastry dough from the fridge and, leaving it between two pieces of greaseproof paper, roll out a disc to a slightly larger circle than a 20 centimetre tart tin. Use the pastry to line the tin and then bake blind in the preheated oven at 200C for 12 to 15 minutes.

Remove the baking beans from the pastry and return the tart to the oven for a further five to 10 minutes. Brush the pastry with beaten egg and dry either at room temperature or in the preheated oven for two minutes. Make sure the tart is properly cooled before adding the filling.

While the tart is cooling, pour the cream and the glucose into a saucepan over a medium heat and bring to a simmer. Pour the cream on to the chocolate pieces in a bowl and whisk together until the chocolate has completely melted. Whisk in the diced butter and then pour the mixture into the prepared pastry case. Transfer to the fridge to chill for at least two hours, preferably overnight. Serve at room temperature topped with the honeycomb powder.