400g sweet shortcut pastry
Caramel
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395g can condensed milk
50g butter
2 Tbsp golden syrup
Chocolate Topping
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175ml milk
550ml thickened cream
75g caster sugar
350g dark chocolate, broken
2 eggs, lightly beaten
Thinly roll out the pastry on a lightly floured surface and use to line a 26cm loose-bottomed tart tin that is 4cm deep. Prick the base with a fork and place in the freezer for 30 minutes while you prepare the caramel.
For the caramel; Put the condensed milk milk, butter and golden syrup into a small saucepan and stir over low hear for 4-5 minutes or until the mixture becomes thick and golden. Remove from the hear and leave to cool slightly.
Put a baking tray in the oven and preheat to 180ºC (fan). (Alwyas set a conventional oven 20ºC hotter.) Line the pastry case with baking paper and fill with baking beans or uncooked rice (for weight). Place the tart tin on the tray and bake for 25 minutes or until the edges are lightly golden. Remove the paper and weights and reduce the overn temperature to 160ºC (fan). Return pastry to the oven for 3-5 minutes or until the base is just cooked.
For the chocolate topping: Slowly heat the milk, cream and caster sugar in a saucepan, stirring constantly. Take oftt the heat as soon as it starts to boil and stur in the chocolate until smooth. Whisk the eggs into the choclate mixture until smooth and poor into a jug.
Evenly spread the cooled caramel into the tart case and return the tart to the oven. With the door open and they tray pulled out, carefull pour over the chocolate topping. Gently close the overn door and bake for 25-30 minutes or until the filling is just set but still has a slight wobble. (It will continue to firm up as it cools) Leave to cool then refridgerate overnight. Serve cut into wedges with creme fraice on the side if liked.