From Chocolate and Zucchini (book).
90g brown sugar
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]
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].