Chocolate Caramel Tart

Chocolate Pastry 
320g plain flour
60g cocoa
160g caster sugar
Pinch salt
160g cold butter, diced
2 eggs


Caramel Filling
395 gm can Condensed milk
50 gm butter
2 tbsp golden syrup


Chocolate Filling

1 cup heavy cream

150 gms bittersweet chocolate, chopped

A pinch fine sea salt 


Instructions:

1. Preheat oven to 180°C. 
2. Place the flour, cocoa, sugar, salt and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the eggs and process until dough just starts to come together. 
3. Turn on to a lightly floured surface and gently knead until just smooth. Shape into a disc and cover with plastic wrap, then place in the fridge for 30 minutes to rest. 
4. Roll out the pastry to about 3mm thick. Line a shallow tart tin with a removable base with the pastry and trim any excess. Place in the fridge for 15 minutes to rest. 
5. Line pastry with baking paper and fill with rice. Bake for 10 minutes. Remove paper and rice and bake for a further 5-10 minutes or until firm to touch. 
6. Once the pastry is cooked set it aside on a wire rack to cool. Once cool, turn out of the tart tin.
7. For the caramel : While the pastry is cooking, put the condensed milk, butter and golden syrup into a heavy bottomed saucepan and stir over low heat till the mixture thickens and becomes a lovely golden colour. Remove from heat and let it cool for a while.
8. When the caramel is still warm (still has a slightly pourable consistency) spread it in the tart shell. Let it fill about half the tart shell.
9. For the Chocolate filling: Heat the cream over medium heat till it boils. 
10. Pour the cream over the  chocolate pieces in a bowl and let it rest for a couple of minutes. Mix the chocolate and cream together with a pinch of salt to make a smooth mixture.
11. Pour the chocolate mixture over the cooled caramel in the tart shell. Spread to cover the caramel. 
12. Set the tart aside for about 2 hours to set. 
13. When it is firm, cut into wedges and serve with some crème fraíche.

Enjoy!