Chocolate Caramel tart

Ingredients:

• 2 sheets Thawed shortcrust pastry
• 395g can Sweetened condensed milk
• 60g Butter - chopped
• 90g Extra butter - chopped
• 1/3 Cup Golden syrup
• 150g Good quality milk chocolate
• 100g Roasted almonds - chopped

Method:

• Preheat oven to 220C. Line a fluted tart pan with baking paper - over the edges. Line pastry in the baking paper and cover with more baking paper. Add pie weights, rice or beans and bake for 12 minutes, Take out weights and bake for a further 5 minutes.
• Combine condensed milk, 60g of butter and golden syrup in a medium heavy based saucepan over a low heat and cook and stir for around 10 minutes or until mixture thickens. Pour the caramel into the tart case and chill for 30-40 minutes.
• Place the extra butter and chocolate in a medium heatproof bowl over a saucepan of simmering water. Cook and stir until the chocolate is melted. Pour over the tart and smooth it with a double rounded blade knife. Add the chopped almonds on top of the chocolate. Chill for around 30 minutes and then cut into slices.  

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