This recipe is the result of much happy trying-and-testing, to get the flavour and consistency just right!
TO MAKE THE PASTRY CASES:
(Make the evening before or 2 hours before preparing the filling).
Cream the butter in a large bowl. Add sugar, orange zest and egg, beat until sugar just blends in, without overbeating. Add flour and stir in with a metal spoon until mixed in. It doesn’t matter if the consistency is a bit sticky or lumpy at this point.
Put the pastry dough onto a floured board and knead lightly, just for a few moments. Put into a plastic bag and leave in the freezer to rest for 15 minutes.
On a floured board, knead again for a few moments, and roll out the pastry to about ¼ in thick. Try not to overwork the pastry, but you can re-roll the unused pastry.
Use a round cookie cutter to cut out 18 rounds, slightly larger than the holes in the cake tin.
Use the pastry rounds to line the tins, carefully easing them into the sides and bases of the tin. Score the bottoms slightly with a fork (but not all the way through), and fill with baking beans. This stops the pastry from rising.
Bake for 14-15 mins on 400F, 200C, Gas mark 6.
Remove from oven, leave to cool, and remove the baking beans. Remove the pastry cases from the tins.
TO PREPARE THE FILLING:
Melt the dark chocolate, (a minute or so in the microwave, stirring frequently – remove while there are still some lumps in and continue stirring until melted. This prevents the chocolate from overheating).
Spoon a little into the bottom of each pastry case, and spread with the back of a teaspoon.
Put the biscuits into a plastic bag and carefully crush with a rolling pin, until crumbs remain.
Spoon into the pastry cases, tamping down carefully with the back of a teaspoon.
Spoon the lemon juice over the biscuit mix, then spoon the Caramel over the top.
Measure the milk into a jug, add the Dream Topping, and whisk until thick and creamy.
Melt the milk chocolate and stir into the topping mix.
Spread the topping onto the pies, and sprinkle over with the grated square of milk chocolate.
Keeps for 3 days in an airtight container in the fridge.
Buy ready-made sweet pastry cases if you're short of time, and sprinkle the orange zest over the base before adding the plain chocolate.
Carnation Caramel can be found near the tins of evaporated and condensed milk.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.