Baked chocolate caramel slice

• serves 8

• Preparation time: 45

• Cooking time: 30

Ingredients

1 1/4 cups plain flour
1/2 cup desiccated coconut
1/4 cup caster sugar
130g unsalted butter, chopped
1/3³ cup chilled water
400g can sweetened condensed milk
2 tbsp Dutch cocoa
2 tbsp golden syrup
3 eggs
300ml cream
200g good quality dark chocolate
30g butter

Method

1. To make pastry, put flour, coconut, sugar and butter in a food processor and process until mixture resembles breadcrumbs.
2. Add water and process until mixture forms a ball. Knead lightly on a floured surface until smooth. Flatten pastry to a flat disc and wrap with baking paper. Refrigerate for 30 minutes.
2. Roll pastry out on a floured surface to a 35cm x 25cm rectangle and use to line base and sides of a 3cm-deep, 27cm x 17cm slice tin. Trim top edges. Put pastry case in the freezer for 30 minutes.
3. Preheat oven to 200°C. Line pastry with baking paper. Fill with baking beans or rice and blind bake for 20 minutes. Reduce temperature to 180°C.
4. Remove paper and beans and bake for a further 15 minutes until lightly golden. Allow to cool.
5. To make filling, reduce oven temperature to 160°C. Put condensed milk, sifted cocoa and golden syrup in a saucepan over a low-medium heat and cook, stirring constantly, for 12-15 minutes until mixture darkens slightly and thickens. Allow to cool.
6. Add eggs and cream and whisk until smooth. Pour caramel into pastry case. Bake for 25-30 minutes or until set. Cool to room temperature.
7. To make glaze, break chocolate into a heatproof bowl, add butter and cream.
8. Put over a saucepan of simmering water and stir until melted and smooth.
9. Pour over caramel layer and allow to set at room temperature for 1-2 hours. Store any remaining slice in the fridge.

Notes