For the Crust:

• 1¹/₄ cups all-purpose flour
• ¹/₄ cup powdered sugar
• ¹/₄ teaspoon salt
• ¹/₂ cup unsalted butter, cold and cubed
• 1 large egg yolk
• 2 tablespoons ice water (as needed)

For the Caramel:

• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cubed
• ¹/₂ cup heavy cream, room temperature
• ¹/₂ teaspoon flaky sea salt

For the Chocolate Ganache:

• 8 ounces bittersweet chocolate, chopped
• ¹/₂ cup heavy cream

Preheat oven to 180⁰C and make the crust:
Combine flour, sugar, and salt. Add butter and egg yolk, pulse, then add water. Chill, roll out, and press into tart pan. Bake.

Prepare the caramel:
Melt sugar in a saucepan until amber, add butter, then cream and salt. Pour into tart shell and chill.

Make the ganache:
Place chocolate in a bowl. Heat cream, pour over chocolate, let sit, then whisk until smooth. Pour over caramel layer and chill.

Ingredients:

• 2 cans Coconut milk
• ¼ Cup Caster Sugar
• 1 tsp vanilla essence
• 4 tot Malibu liquor/ or melted glucose
• 1 Tablespoon Lime juice

Method:

• Take 1 cup of milk and dissolve sugar by boiling for 2 minutes
• Mix this with the other liquid.
• Then churn

Ingredients:

• 100g sugar
• 4 tbsp honey
• 1½ tsp baking soda

Method:

• Line a tray with parchment. Heat sugar and honey in a heavy-bottomed pan to 150°C (caramel stage).
• Quickly whisk in baking soda — it will foam up.
• Pour onto tray and let cool completely. Break into shards.
• Lightly crush for crumble. Combine with toasted oats or ground nuts if desired.