Directions

1. Place flour and butter in a food processor until resembles breadcrumbs. Slowly add water until comes together into a ball.

2. Place in fridge and chill for 30 mins.

3. Flour the work surface. Roll the pastry out to thickness of a pound coin then lift into tart tin.

4. Blind bake in preheated oven for 20 mins.  When pastry sets remove from oven. 

5. Use egg wash to brush bottom of pastry case and place back in oven for further 10 mins until the pastry is cooked.

6. Remove and let pastry cool.

7. Bring the cream to a boil in a saucepan over a high heat.

8. Once comes to boil remove from heat, add Golden Syrup, chocolate and butter and stir until smooth and shiny.

9. Allow to rest at room temperature around 20 mins to thicken then pour into pastry case.