• In a food processor, combine all the ingredients to make the crust and blitz until they resemble breadcrumbs and begin to form a dough. Alternatively place all the ingredients in a bowl and work the butter into the dry ingredients with a fork.
• Form the dough into a ball and chill in the refrigerator for at least 30 minutes if the dough is difficult to work with.
• Keep a 9 cm springform tart tin ready (you can use a pie dish as well).
• On a lightly floured surface, roll out the dough to 1/2 cm thickness. Gently roll back onto rolling pin.
• Gently place the rolling pin on the edge of the tart pan and unroll to release dough. I like to place the dough onto the tart pan this way- feel free to do it however you’d like.
• Tear off any excess dough or roll the rolling pin on the edges to cut the dough off.
• Prick the dough with a fork and chill once more for an hour. In the meantime, preheat the oven to 350 F or 180 C.
• Press a sheet of aluminium foil on the bottom and up the edges of the tart, making sure it is tight. You do not need baking beans if you do this correctly.
• Bake for 15 minutes, then take out of the oven, remove the foil and press the dough with the back a spoon to eliminate air pockets and to keep the dough from shrinking at the sides.
• Bake for another 5-7 minutes or until the dough develops a very, very slight golden brown colour. Cool completely before filling.

To make the caramel

• Combine the butter and sugar in a saucepan over medium heat until the butter has melted.
• Add the condensed milk, reduce the heat to medium-low and stir constantly until the condensed milk begins to boil profusely and develops a slightly golden, caramel colour (about 15 minutes).
• Spread the caramel onto the tart shell about 1/2 way up (you may have 1/2 cup extra). Let it sit for 15 minutes to firm up slightly while you make the chocolate topping.

To make the chocolate

• Break the chocolate and place into a heat proof bowl.
• In a saucepan, combine the cream, sugar and coffee and bring to a simmer.
• Pour over the chocolate, let sit for 30 seconds and then whisk until smooth.
• Add in the butter and continue mixing until the butter has melted.
• Pour the chocolate mixture over the caramel mixture and spread evenly.
• Chill the tart for at least two hours in the refrigerator before serving. To serve, remove the bottom from the spring form pan and dust with cocoa powder.