Caramel shortbread and chocolate extravaganza

1) Heat the tins of milk covered with water in a medium saucepan. Boil, cover and simmer strongly for 2 hours. Cool fully then open the tins.

2) Cream the butter and sugar together until smooth.

3) Sift the cornflour and then add to the butter and sugar and mix together.

4) Put 2/3 of the dough into a ring mould and push down evenly to form a crust.

5) Pour the caramel from the tins into mould and sprinkle the rest of the dough on top.

6) Bake for 30 minutes in an oven at 180C/Gas 4. Take out and allow to cool.

7) For the garnish, whip the double cream with 1 tbsp sugar and the vanilla seeds. Put the whipped cream into a piping bag with a tip. Pipe rosettes on top of the tart and decorate with grated chocolate. Serve immediately at room temperature – do not put in the fridge.