Chocolate caramel tart

Method

1. Preheat the oven to 200C/fan 180C/Gas 6
2. Sift the flour and cocoa powder into a bowl
3. Add the butter and rub this into the flour until the mixture resembles fine crumbs
4. Stir in the golden caster sugar, make a well in the centre and add 1 egg yolk and 1 tbsp ice cold water
5. Bring the mix together to form a dough, wrap in clingfilm and chill for 30 mins
6. Dust your work surface with flour and roll the pastry to a circle large enough to fill a 23cm flan tin
7. Fit the pastry into the tin, trim any excess, prick with a fork and chill for another 10 mins
8. Line with greaseproof paper and baking beans
9. Bake for 15 mins, then remove the paper and beans
10. Bake for a further 10-15 mins, until the pastry is crisp
11. Leave to cool
12. Place the double cream, a few drops vanilla extract and the golden caster sugar in a pan
13. Heat gently, stirring, until the sugar dissolves and the cream is hot
14. Break the dark chocolate into a bowl, add the softened butter, and pour over the hot cream mixture
15. Stir gently to melt the chocolate
16. Spread the toffee dessert sauce onto the pastry base then top with the chocolate
17. Chill until set, this will take about 2 hours