Step 1

Place the flour, icing sugar and cocoa powder in a food processor. Process until just combined. Add the butter.

Step 2

Pulse until the mixture resembles fine breadcrumbs. Add the water and process until the mixture just starts to clump together (add a little extra iced water if needed).

Step 3

Turn onto a clean work surface and gently knead until smooth. Roll out on a piece of baking paper to a 3mm-thick disc. Line a 2.5cm-deep, 22cm (base measurement) round fluted tart tin with removable base with the pastry. Trim the excess. Place in the fridge for 30 mins to chill.

Step 4

Preheat oven to 180°C. Place the tart tin on a baking tray. Line pastry with baking paper and fill with pastry weights or rice. Bake for 15 mins. Remove paper and weights or rice. Bake for 10 mins or until dry to the touch. Set aside to cool completely.

Step 5

To make the butterscotch filling, combine the condensed milk, golden syrup and butter in a saucepan over medium-low heat. Stir until the butter melts and mixture is smooth. Remove from heat. Stir in the vanilla.

Step 6

Pour the butterscotch filling into the pastry case in the tin. Bake at 180°C for 20 mins or until set. Set aside to cool completely. Decorate with chocolate eggs and drizzle with melted chocolate. Cut into wedges.