Directions

1. Preheat oven to 190°C.
2. Mix castor sugar, flour and butter in a food processor until crumbly. Add egg yolks and mix until pastry is formed.
3. Wrap in clingfilm and chill in the fridge for 20 minutes.
4. Roll out pastry to 3mm thickness and place in a springform pan. Prick base and return to fridge to chill for 15 minutes.
5. Place baking paper over pastry and weigh it down with baking/coffee beans, and bake for 20 minutes. Remove baking paper and weights, and bake for a further 10 minutes or so until golden.
6. Remove from oven and leave to cool.
7. Meanwhile, place brown sugar, butter and cream in a pot and cook until the butter is melted and the mixture starts to boil.
8. Reduce heat and cook for 10 minutes until sauce thickens.
9. Pour into pastry base and sprinkle coarse salt over caramel.
10. When cooled, drizzle chocolate over caramel.