Sweet chocolate and caramel tart

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Serves 6

Preparation: 15 min

Cooking: 15 min

Chilling: 45 min

450 g shortcrust pastry

FILLING

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.

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.

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.

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.

Remove from the heat and immediately pour into the pastry case. Use a small palate knife to smooth the surface.

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.

Sprinkle the sugar over the top.

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