A gooey, oozy caramel and chocolate tart that is best shared around because it is really quite wicked!
Blitz the flour and butter in a food processor until like breadcrumbs. Combine egg and icing sugar. Add to flour mixture until it just starts to come together as dough. Roll out between two sheets of baking paper. Lay into a 24cm flan tin (with a removable base). Refrigerate for 30 minutes then bake with pastry weights at 180°C for 15 minutes. Remove pastry weights and bake for a further 5 minutes until becoming golden. Allow to cool
Chop or grate chocolate until in fine pieces. Heat cream until hot but not boiling and pour over chocolate. Stir until chocolate is melted.
Melt butter and golden syrup in a small saucepan. Add condensed milk and stir until boiling and starting to change colour to golden. Remove from heat.
Poor warm ganache in tart case. Allow to set in fridge for 30 minutes. Then pour over caramel. Garnish with chopped nuts of your choice.
Savour every crumb!