Preparation: 15 min
Cooking: 15 min
Chilling: 45 min
450 g shortcrust pastry
2 cans (385 g each) condensed milk
80 ml (? c) golden syrup
50 g butter
80 g dark chocolate, coarsely chopped
20 ml (4 t) cream
5 ml (1 t) white sugar
Preheat the oven to 180 °C.
1 Roll out the pastry on a floured surface and use it to line a 34x10 cm loose-bottom tart tin. Prick the base with a fork and chill for 30 minutes.
2 Line the pastry with baking paper and fill with dried beans or uncooked rice. Bake for 10 minutes, remove the paper and beans or rice, then bake for 5 minutes or until golden.
3 Filling: Combine the condensed milk, golden syrup and butter in a large saucepan over medium heat. Cook, stirring constantly with a wooden spoon, for 5 minutes or until golden and the caramel has thickened.
4 Remove from the heat and immediately pour into the pastry case. Use a small palate knife to smooth the surface.
5 Put the chocolate and cream in a heatproof bowl over a saucepan half-filled with simmering water and stir with a metal spoon until the chocolate has melted and the mixture is glossy.
6 Pour over the caramel. Chill until set.
7 Sprinkle the sugar over the top.