Step 1

Place flour, cocoa, icing sugar and butter in a food processor and process until combined. Add yolk and vanilla and process until the dough comes together. Turn out onto a lightly floured surface and press together. Flatten into a disc, wrap in baking paper and chill for 1 hour.

Step 2

Pre heat oven to 180°C. Line a 20cm springform pan with baking paper. Roll pastry out until 3mm thick. Place into pan, press over base and 5cmup side, leaving top ragged. Prick base with a fork. Transfer to freezer for 10 minutes. Bake for 20 minutes. Cool completely.

Step 3

Spread salted caramel into pastry shell and chill for 2–3 hours or until set.

Step 4

Meanwhile gently heat chocolate and cream in a saucepan over low heat, stirring, until melted and smooth. Stand for 10 minutes or until thickened slightly. Pour over caramel and chill for 1 hour or until filling has set. Remove tart from fridge and bring to room temperature. Decorate with chocolate shards. Serve.