Makes 6



Base
100g butter, chopped
¾ cup plain flour
¼ cup rice flour
2 tbsp brown sugar
2 tbsp Dutch cocoa
¼ cup cold water

Filling
395g can sweetened condensed milk
50g butter
¼ cup golden syrup
½ cup chopped roasted hazelnuts

Chocolate top
¼ cup thickened cream
2 tbsp hazelnut spread (we used Nutella)
80g dark chocolate, chopped

1. To make base, preheat oven to 200°C. Process butter, flour, sugar and cocoa in a food processor until combined. Add water to processor and process until mixture forms a ball. Knead on a lightly floured surface until smooth. Wrap pastry in plastic wrap and refrigerate for 20 minutes.
2. Roll pastry out on a floured surface until 3mm thick. Use an 11cm-round cookie cutter to cut out 6 rounds. Gently press rounds into a jumbo 6 hole muffin tin. Line tart shells with baking paper and fill the bases with baking beans or rice. Bake for 10 minutes, reduce temperature to 180°C, remove paper and beans and bake for a further 10 minutes. Cool slightly.
3. To make filling, combine condensed milk, butter and golden syrup in a saucepan and cook gently over a medium heat for 10–12 minutes, stirring constantly until mixture darkens and thickens. Stir through nuts then remove from heat. Divide mixture among tart cases and bake for a further 6–8 minutes until caramel is almost set. Allow to cool.
4. To make topping, place cream, hazelnut spread and chocolate in a heatproof bowl and heat in the microwave on medium for 3–4 minutes. Whisk until smooth. Allow to stand at room temperature for 1 hour, until thickened. Spoon chocolate mixture on top of each tart and serve.