Ingredients:

Shortcrust pastry:

• 250 g plain flour
• 125 g cold butter
• 80 g icing sugar
• 2 egg yolks
• 1 tablespoon soured cream
• a pinch of salt

Chocolate filling:

• 300 g Wedel milk caramel chocolate
• 150 ml double cream (30% fat)
• 30 g butter

Decoration:

• flaked almonds
• walnut halves
• optional: dried cranberries or dates

Preparation:

Shortcrust pastry

1. Mix the flour with icing sugar and salt.
2. Add the cold diced butter and rub together until the mixture resembles breadcrumbs.
3. Add the egg yolks and soured cream, then quickly knead into a smooth dough.
4. Wrap in cling film and chill for 30 minutes.
5. Roll out into a rectangle or oval and transfer onto baking paper.
6. Shape a thin rope from the remaining dough and attach it around the edges to form a border.
7. Prick the base with a fork.
8. Bake at 180°C for 15–18 minutes until golden. Leave to cool completely.

Chocolate filling

1. Heat the cream until just below boiling point.
2. Remove from the heat and add the chopped Wedel milk caramel chocolate.
3. Leave for 1 minute, then stir until smooth and glossy.
4. Add the butter and stir until fully combined.

Finishing

1. Pour the chocolate filling over the cooled pastry base.
2. Spread evenly with a spatula.
3. Decorate with flaked almonds and walnut halves.
4. Leave in a cool place for 2–3 hours until set.