Combining No. 2 and No. 4 chocolate balances out the sweetness for this All-American classic.
Ruth Hinks, UK World Chocolate Master
Pastry Case
125g Icing sugar
250g Unsalted butter
5g Vanilla essence
50g Egg (1 medium)
500g Plain flour
Filling
65g No. 2 caramel chocolate
25g No. 4 milk chocolate
30g Unsalted butter
105g Caster sugar
150g Golden syrup
100g Eggs (2 medium)
150g Pecan nuts
Pastry Case
Filling
Store in an air-tight container at room temperature for up to 5 days.