1 ¼ cups plain flour
2 tablespoons cocoa
¼ cup pure icing
75g butter, cubed
1 egg yolk, mixed with 2 tablespoons cold water
½ x 380g can Nestle Top ‘n’ Fill Chocolate
1 cup store-bought caramel sauce
chopped Jersey caramels, for decoration
Preheat oven to moderate 180C (160C fan forced). Lightly grease 10 x 8cm loose bottom fluted tart pans. Place plain flour, cocoa and pure icing sugar into a food processor, add cubed butter and pulse for 1 min. Add egg yolk . Process until mixture forms a dough. Chill for 15 min.
Roll pastry between two sheets of baking paper until 3mm thick. Use to line the base and sides of the fluted tart pans. Trim as needed and prick well with a fork and bake for 15-20 min.
Cool and fill with chocolate. Spoon on some caramel sauce and decorate with Jersey caramels to serve.