Chocolate Caramel Tart

Place all the pastry ingredients in a food processor and process until the mixture forms a ball. Alternately cream together the butter and icing sugar in a bowl then stir in the sifted flour and cocoa powder. Wrap the dough in plastic wrap and chill until firm. Roll out pastry on a lightly floured board and then press into a 26cm × 2cm loose bottom flan dish. Chill for 10 minutes.

Cover the pastry with a sheet of baking paper and fill the shell with rice. Bake in a preheated 170 °C oven for 15 minutes. Remove the rice and paper, and bake for a further 5 minutes, until the pastry is dry.

Combine the NESTLÉ Sweetened Condensed Milk, golden syrup and 2 tablespoons of butter in a small heavy based saucepan. Stir over medium low heat, stirring constantly, until mixture becomes caramel. Pour over prepared pastry shell.

Melt NESTLÉ Cream and chocolate together over hot water or in a microwave oven. Beat eggs and caster sugar until light and creamy. Beat in vanilla essence and chocolate mixture and pour over the caramel. Return to oven and bake for a further 15-20 minutes or until the filling is just set around the edge. Cool to allow the filling to firm before serving.