Choko Tarte Tartin

Instructions

1. Pre-heat oven to moderate (180 degrees celsius, fan-forced).

2. Peel chokos, cut into halves length-wise and remove seed. Cut in half again (and in half again if using larger chokos) and place in a saucepan.

3. Add half of the sugar, cloves, cinnamon stick, honey and water and then bring to the boil, stirring to dissolve the sugar. Boil for 10 minutes.

4. Allow to cool a little and then remove the choko pieces from the saucepan. Discard the rest of the contents of the saucepan.

5. Using an iron skillet or heavy-based (and oven-proof to 180 degrees) frypan, add rest of sugar and stir over medium heat until sugar melts and turns an amber colour. This should take only a few minutes.

6. Stir in cold butter cubes until melted and mixture is smooth.

7. Place chokos on top of sugar and butter mixture in the frypan in a round circular pattern.

8. Brush some of the melted butter on top of the chokos.

9. Trim the corners from the pastry sheet to form a rounder shape and then place the pastry sheet on top of the chokos. Using the end of a spoon or butter knife, tuck the edges of the pastry under the chokos to form a crust for your tart. Brush the pastry with the rest of the melted butter.