Chocolate caramel tart



  • 1 cup (150g) plain flour
  • 1/2 cup (80g) icing sugar mixture
  • 1/3 cup (40g) almond meal
  • 125g chilled butter, chopped
  • 1 egg yolk
  • 2 x 395g cans sweetened condensed milk
  • 1/3 cup (80ml) golden syrup
  • 100g butter, extra
  • 200g dark chocolate, coarsely chopped
  • Gold leaf (see note), to decorate


  • Step 1Preheat oven to 200°C. Place the flour, icing sugar mixture, almond meal and chilled butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs. Add the egg yolk and process until mixture just comes together. Turn on to a lightly floured surface and gently knead until just smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
  • Step 2Use a rolling pin to roll pastry to a 3mm-thick disc. Line a 22cm round (base measurement) fluted tart tin with removable base with the pastry. Cover with plastic wrap and place in the fridge for 30 minutes to rest.
  • Step 3Line pastry with baking paper and pastry weights, rice or dried beans. Bake in preheated oven for 8-10 minutes. Remove paper and weights, rice or beans and cook for a further 5 minutes or until golden brown and cooked through. Remove from oven and set aside to cool.
  • Step 4Combine the condensed milk, golden syrup and half the extra butter in a large saucepan over medium heat. Cook, stirring constantly with a wooden spoon, for 5-7 minutes or until golden in colour and caramel thickens. Remove from heat and immediately pour into the pastry case. Use a small palette knife to smooth the surface.
  • Step 5Place the chocolate and remaining extra butter in a heatproof bowl over a saucepan half-filled with simmering water and stir with a metal spoon for 5 minutes or until chocolate melts and mixture is glossy. Pour over the caramel and use the back of a spoon to smooth the surface. Set aside for 30 minutes to set. Decorate with gold leaf and cut into wedges to serve.


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