CHOCOLATE TART WITH CARAMEL MANDARINS

For the caramel: Stir the sugar and 100ml water in a saucepan over medium-high heat to dissolve sugar. Then bring to the boil and cook until dark brown in colour (10-15 mins)

Reduce heat to low and add the mandarin segments and juice (be careful as the hot caramel will spit)

Cool to room temperature and set aside until ready to serve. Roll out pastry on a lightly floured surface to 5mm thick

Line a 24cm-diameter, loose-bottomed tart tin, trim the edges and refrigerate to rest for 30 mins

Preheat oven to 180°C. Blind bake tart, by lining the tart with baking paper filled with baking weights. Place on a baking tray and cook for 10-12 mins, remove paper and beans and cook the shell for a further 10 mins, or until firm, and set aside

For the chocolate filling: Combine the milk and cream in a small saucepan and bring to the boil then remove from the heat

In a medium-sized mixing bowl, whisk the yolks with the sugar until well combined. Pour half the hot milk and cream mixture into the egg mixture and whisk thoroughly

Pour the egg and milk mix back into the pan with the rest of the hot cream and cook over medium heat until the mixture thickens enough to coat the back of a wooden spoon. Remove from the heat, and stir in the chocolate until melted and well combined

Pour into cooked tart shell and refrigerate for 2 hours to set. Cut and serve with the caramelised mandarins

Note: The Pastry in the image may differ slightly from the one in the recipe. We recommend using Paneton savoury or sweet pastry, defrosted