Chocolate Ganache 200g dark chocolate, broken into pieces
1/3 cup thickened cream
1/2 can Nestle caramel top n fill
Preheat oven to 160°C fan forced.
In a food processor, pulse flour, sugar, salt, lemon zest and butter until it resembles coarse meal.
Add egg and water, pulse until ingredients just come together. Roll the dough into a ball, flatten to a disk and wrap in plastic; refrigerate for 30 minutes.
Roll the dough between 2 sheets of baking paper until large enough to line tin.
Ease the rolled out dough into tin; press into the base and side. Trim edges; prick base all over with a fork.
Line crust with baking paper and fill with pie weights. Bake for 15 minutes; carefully remove paper and weights from pastry case, bake for a further 10 minutes, leave to cool.
Reduce oven to 150°C fan forced.
Spread the caramel over the pastry crust. Stand for 20 minutes.
Make Chocolate Brownie, place butter and sugar in a small saucepan, melt until sugar has dissolved
Remove from heat, stir in chocolate until melted, cool for 5 minutes.
Whisk in the beaten egg.
Whisk in flour, then the cocoa powder.
Pour brownie mixture over the caramel, bake for 30 minutes, and leave to cool in tin.
Make Chocolate Ganache, combine chocolate and cream in a heatproof bowl. Microwave uncovered for 1 minute; stir. Repeat process in 30 second intervals until the chocolate has melted and mixture is smooth, spread over tart.