Place flour, butter, sugar and salt into a processor and whiz until fine breadcrumbs.

Add the egg, egg yolk and whiz for another minute until the pastry begins to form a dough. Tip onto a clean surface and knead lightly to form a dough.

Wrap in cling film and refrigerate for 30 minutes.

To line the tart case:

Place the pastry onto a lightly floured surface and gently roll to 3mm thick, large enough to easily fit into the tart case.

To lift the pastry, place the rolling pin at the top of the sheet and flip the pastry over the rolling pin. Roll the pin gently backwards, wrapping the pastry around the pin, then lift the pin and unroll the pastry it into the tin.

Gently work the pastry into the shape of the tin and pinch all the way around the edge leaving a ½ inch over hang. Trim the excess.

Line the tart with baking parchment and fill with baking beans. Bake in hot oven for 35 minutes until golden brown. Remove the parchment paper and allow the tart case to cool.

For the salted caramel:

Gently heat the Carnation Caramel, butter and salt in a pan. Remove, cool slightly and pour into the tart case.

For chocolate filling:

Pour the cream into a saucepan and bring to the boil. Remove the pan from the heat and stir in butter, chocolate and syrup until smooth and shiny.

Pour into the pastry case and swirl the caramel through the chocolate filling.

Place the tart into the fridge for at least 3 hours to set.

Trim to remove all excess pastry just before serving.