Chocolate caramel and hazelnut tarts

1.Sift flour and icing sugar together into a bowl. Add butter. Using fingertips, rub in butter until mixture resembles crumbs. Addegg yolks and water, mixing until dough just comes together.

2.Turn onto a floured surface and knead gently to a soft dough. Shape into a disc. Wrap in plastic wrap, then chill for 30 minutes.

3.Roll out pastry between 2 sheets of baking paper until 5mm thick. Cut out pastry to line six round 10cm loose-base tart pans. Prick bases with a fork and chill for 15 minutes.

4.Preheat oven to moderate, 180°C. Place pans on an oven tray. Bake blind for 10 minutes. Remove paper and weights, then bake for 10 minutes more.

5.In a medium saucepan, combine condensed milk, golden syrup and butter. Stir over low heat for 20-25 minutes until mixture is golden and thick. Cool slightly. Mix in cream. Spoon into tarts and chill for 2 hours.

6.Place chocolate and extra cream into a microwave-safe jug. Microwave on medium in 30-second bursts until melted. Spread over each tart. Sprinkle with hazelnuts and serve dusted with cocoa.