For this recipe I made my Chocolate Tart Crust which is buttery and flaky. Once you’ve baked it for 20 minutes with the baking beads, bake it for a final 15 minutes without the baking beads. Let it cool down before adding the hot caramel filling in this recipe.

Preheat a fan forced oven to 150C / 300F (170C / 340F for no fan).

Syrup - Add the butter, brown sugar and golden syrup to a large saucepan and place on medium heat. Gently stir until the mixture is melted and it begins to bubble around the sides.

Finish Caramel - Add the condensed milk and continuously stir until the mixture begins to bubble again. Continue stirring the bubbling mixture for 2 minutes. It will darken slightly in color. Take off the heat and add the vanilla and salt and stir until combined.

Bake - Pour the mixture on top of the blind baked tart shell. Bake for 8 minutes. Once baked, allow to cool to room temperature.

Microwave method - Add chocolate, cream butter and glucose syrup into a large microwave safe bowl. Microwave for 20 seconds at a time, mixing each time until smooth. Cover with plastic wrap and set aside to set at room temperature. Once set, use a spatula to smoothen. It’s ready to be piped, frosted or to fill cupcakes and cookies!

Double Boiler Method - Fill a medium sized pot ⅓ of the way with water. Bring to a boil. Place a heat-proof bowl on top and add the ingredients in it. Gently mix until mixture is completely melted and smooth.

Finish tart and set - Pour on top of the cooled and set caramel. Place in the fridge to chill for 1 hour. Sprinkle with sea salt flakes once the chocolate is fully set. Slice and serve!