Ingredients

• 500g (70% cocoa) dark chocolate, finely chopped
• 300ml pouring cream
• 200ml milk
• 3 eggs
• 380g can Nestlé Top 'n' Fill Caramel

Sweet shortcrust pastry

• 125g unsalted butter, at room temperature
• 1 egg
• 90g pure icing sugar
• 30g almond meal
• 250g (1 2/3 cups) plain flour

Method

• Step 1 For the pastry, use electric beaters to beat the butter, egg, icing sugar and almond meal in a bowl until smooth and well combined. Add flour, a little at a time, until just combined. Shape into a disc. Wrap in plastic wrap. Place in the fridge for 3 hours or overnight to chill. Remove from fridge 30 minutes before rolling.
• Step 2 Roll out pastry on a lightly floured surface to a 4mm-thick disc. Line a 4cm-deep, 23cm (base measurement) fluted tart tin with a removable base with pastry. Trim excess. Place in the fridge for 30 minutes to rest.
• Step 3 Preheat oven to 180°C/160°C fan forced. Line pastry with baking paper. Fill with pastry weights or rice. Bake for 15 minutes. Remove paper and weights or rice. Bake for 5 minutes or until pastry is dry. Set aside to cool slightly.
• Step 4 Increase oven to 250°C/230°C fan forced. Place chocolate in a heatproof bowl set over a saucepan of simmering water (don’t let the bowl touch the water). Stir with a metal spoon until melted. Set aside.
• Step 5 Place cream and milk in a small saucepan and bring just to the boil. Lightly whisk eggs in a bowl. Pour milk mixture over the egg. Strain egg mixture through a fine-mesh sieve over the melted chocolate. Gently stir until mixture is smooth and silky.
• Step 6 Spread the caramel filling evenly over the base of the pastry shell. Pour the chocolate mixture over the caramel. Turn oven off, then place the tart tin in the oven for 30 minutes or until the filling has cooked enough to set like custard. Set aside to cool to room temperature.