STEPS
INGREDIENTS
First start with your shortbread crust: 1 1/2 c flour, 1/2 c powder sugar and a pinch of salt.

First start with your shortbread crust: 1 1/2 c flour, 1/2 c powder sugar and a pinch of salt.

Add: 9 TB butter and pulse to incorporate

Add: 9 TB butter and pulse to incorporate

Next add one egg

Next add one egg

Just pulse until it comes together as dough

Just pulse until it comes together as dough

Press into tart pan however you can use any dish you like. Making it in the rectangle tart pan will cut like a twix but I don't have that shaped pan.

Press into tart pan however you can use any dish you like. Making it in the rectangle tart pan will cut like a twix but I don't have that shaped pan.

Once you've pressed dough into desired dish, prick w a fork

Once you've pressed dough into desired dish, prick w a fork

Place tin foil all over and cover well. Then place in freezer for about 30 minutes. While it's getting cold, preheat oven to 375\u00b0

Place tin foil all over and cover well. Then place in freezer for about 30 minutes. While it's getting cold, preheat oven to 375°

Bake about 20-25 min then remove foil and bake another 10 or so. Until crust is golden

Bake about 20-25 min then remove foil and bake another 10 or so. Until crust is golden

While your crust is cooling (or while it's baking) start your caramel sauce: 1 c sugar, 3/4 cup lyles golden syrup, and 4 TB water

While your crust is cooling (or while it's baking) start your caramel sauce: 1 c sugar, 3/4 cup lyles golden syrup, and 4 TB water

This syrup can be found next to the pancake syrup. Or the specialty isle. It's pure sugar cane and it tastes wonderful. I wouldn't substitute but if you need to I would suggest the white corn syrup

This syrup can be found next to the pancake syrup. Or the specialty isle. It's pure sugar cane and it tastes wonderful. I wouldn't substitute but if you need to I would suggest the white corn syrup

Warm this until the sugar dissolves, a few minutes

Warm this until the sugar dissolves, a few minutes

Let this start to boil until it reaches about 250\u00b0 on a candy thermometer

Let this start to boil until it reaches about 250° on a candy thermometer

While it's cooking, warm 1 c plus 2TB heavy cream and 1/2 cup plus 1 TB sweetened condensed milk. Let it just warm to blend and remove from heat

While it's cooking, warm 1 c plus 2TB heavy cream and 1/2 cup plus 1 TB sweetened condensed milk. Let it just warm to blend and remove from heat

Once you hit the 250\u00b0 mark add the warmed milk and 4 TB butter

Once you hit the 250° mark add the warmed milk and 4 TB butter

Cook this until it warms back up to 230\u00b0. Remove from heat

Cook this until it warms back up to 230°. Remove from heat

Pour into your shortbread and let it sit for about 30 minutes. Allow to firm and cool before next step of chocolate

Pour into your shortbread and let it sit for about 30 minutes. Allow to firm and cool before next step of chocolate

In a bowl, 7 ounces of milk chocolate

In a bowl, 7 ounces of milk chocolate

5 TB of nearly hot heavy cream. Pour over chocolate and stir until smooth

5 TB of nearly hot heavy cream. Pour over chocolate and stir until smooth

Pour and smooth over the tart

Pour and smooth over the tart

Place this in the fridge and allow to set up. Or leave at room temperature for a few hours I order for chocolate to harden

Place this in the fridge and allow to set up. Or leave at room temperature for a few hours I order for chocolate to harden

Once ready to serve, slice long ways first

Once ready to serve, slice long ways first

Then cut into rectangles

Then cut into rectangles

And enjoy!

And enjoy!

The creator of this guide has not included ingredients