Mix the egg, vanilla and icing sugar together in a small jug.

Blitz flour and and butter in the food processor until it forms fine crumbs.

Add egg mixture to the food processor and process until it starts to come together as a dough.

Roll out the pastry between two sheets of baking paper. Fit pastry over a 20cm flan tin. Trim the edges then refrigerate for 30 minutes. Add pastry weights with baking paper underneath. Bake at 180°C for about 15 minutes until the edges are golden. Remove the pastry weights then bake for a further 5 minutes. Leave to cool.

Melt the butter and golden syrup over a high heat until butter has melted. Cook for 1 minute.

Reduce the heat and add the condensed milk and cook for 4 minutes until mixture starts to turn golden and is thickening. Set aside to cool slightly.

Heat the cream over a medium heat until hot but don't boil it.

Pour the hot cream over the chocolate and stir until chocolate has melted.

Pour the caramel into the tart case. Top with ganache. Garnish with raspberries or berries of your choice. Lightly sprinkle with icing sugar.