WHAT YOU NEED

For the filling
400g Brancourts Sweetened Condensed Milk
75g cold butter, diced
1 tsp sea salt flakes, plus extra to serve
80g roasted hazelnuts, coarsely chopped
200g dark chocolate (55% cocoa solids), finely chopped
100g milk chocolate, finely chopped
250g sour cream
30ml espresso
Chocolate shards, to serve
Roasted chopped hazelnuts, to serve
Cacao nibs, to serve
Raspberries, to serve

For the chocolate shortcrust pastry
220g plain flour
35g Dutch-process cocoa
120g room temperature butter, chopped
90g caster sugar
2 egg yolks
1 tsp vanilla bean paste
1 tsp sea salt

For the pastry, sieve the flour and cocoa into a bowl. Beat the butter and sugar in an electric mixer until pale and fluffy. Add the egg yolks and vanilla, and beat until combined. Add the flour mixture and 1 tsp sea salt and beat until just combined. Turn mixture onto a floured work surface and bring together to form a disc. Wrap in cling film and refrigerate for two hours to rest.

Meanwhile, for the dulce de leche, preheat the oven to 220°C. Pour the condensed milk into a 1.5L baking dish, cover with foil, and place in a large roasting pan. Fill the pan with water to halfway up the sides of the dish, then bake for 1½–1¾ hours until the milk is dark golden. Remove from the roasting pan and whisk dulce de leche until smooth.

Roll pastry out between two sheets of baking paper to 3mm thick. Chill pastry for 10–15 mins to firm. Line a 23cm fluted loose-bottom tart tin with chilled pastry. Trim edges then chill for one hour to rest.

Meanwhile, preheat the oven to 190°C. Blind bake pastry for 20 mins. Reduce the oven to 170°C. Remove pastry weight and bake for 10 mins until dry and crisp. Cool.

Cook the butter in a small saucepan over medium–high heat for 2–3 minutes until nut brown. Cool to room temperature. Place dulce de leche, salt, and brown butter in a bowl and whisk to combine. Stir in the hazelnuts. Spoon mixture into tart shell, smooth top and refrigerate for one hour to chill.

Place the chocolate, sour cream, and espresso in a medium bowl set over a pan of simmering water. Stir chocolate mixture occasionally until glossy and combined. Pour over dulce de leche layer, smooth top, and refrigerate overnight to set.

Decorate the tart with chocolate shards, hazelnuts, cocoa nibs, and sea salt. Serve with raspberries.