Preheat oven to 180°C.

 Grease tart tin with butter and coat with demerara sugar.

Line the base and sides of tin with thin slices of the 2-3 of the hot cross buns to create a tart shell.

Pop the butter, milk, cream, vanilla seed paste in a saucepan and heat until the butter is melted.

Meanwhile whisk the eggs and the caster sugar.

Whisk the milk mix into the egg mix. Pour a little on top of the hot cross bun tart lining and let it soak in. Tear the rest of the hot cross buns into chunks and soak in the custard briefly.

Build the tart by layering all the chunks in the tart with little chocolate chunks interspersed in the mix.

Pour over the remaining custard mix and let it soak in again.

Scatter over more demerara sugar and pop in the oven for 25 mins.

Remove when the tart has set and the top is golden and crispy.

Serve with ice cream or pouring cream.