Chocolate, caramel and macadamia tart

1.In a large bowl, sift flour and icing sugar together. Transfer to food processor with butter and process until fine crumbs form. Add egg-yolks and a little water and pulse until mixture comes together. Wrap pastry in plastic wrap. Chill for 30 minutes

2.Roll out pastry on a lightly floured surface (or between 2 sheets baking paper). Place pastry in a 23cm loose-bottomed tart pan. Trim edges, prick base with a fork and freeze for 30 minutes.

3.Preheat oven to 180°C. Line the base and sides of pastry with baking paper. Fill with rice, dried beans, or baking weights. Blind bake for 10 minutes. Remove paper and weights and bake for a further 10 minutes until golden. Remove and cool.

4.In a saucepan, combine condensed milk, syrup and butter. Stir constantly over low heat for 25 minutes. Set aside for 10 minutes. Stir cream through, Allow to cool.

5.Pour filling into shell. Chill until firm (about 2 hours). Spread chocolate over and sprinkle with nuts. Chill. Serve with cream.