Choc-Caramel Tarts

Place flour, icing sugar, baking powder and a pinch of salt into a food processor and process until just combined. Add butter and process until mixture resembles fine breadcrumbs. Add egg, vanilla and water and process until mixture forms a dough.

Turn out onto a lightly floured surface and knead until smooth. Divide dough into 2 discs and wrap each in plastic. Refrigerate for 30 minutes or until firm.

Preheat oven to 180°C. Grease 24 flat based patty moulds. Roll one disc of pastry out until 3mm thick. Using a 7cm round biscuit cutter, cut 12 rounds from dough. Line moulds with rounds. Repeat with remaining pastry. Prick base of tarts with a fork. Refrigerate for 20 minutes. Transfer to oven and bake for 20 minutes or until golden. Stand for 5 minutes. Transfer to a wire rack to cool completely.

Meanwhile, make caramel. Combine condensed milk, sugar and butter in a saucepan over medium heat, stirring constantly, for 15 minutes or until melted and mixture turns a rich caramel colour. Spoon into pastry cases. Cool to set.

Stir chocolate in a heatproof bowl over a saucepan of simmering water, taking care that the base of the bowl does not touch the water, until melted and smooth. Spoon chocolate over caramel and sprinkle with almonds. Stand to set. Serve. Tip 1: You can prepare and bake the tart shells to the end of step 2, then store for up to two weeks in an airtight container. Prepare filling one week ahead and store in fridge. Assemble tarts just before serving. Tip 2: Melt chocolate over boiling simmering water, keep stirring. Note: Vanilla extract is different to vanilla essence.