Place the flour and Tate & Lyle icing sugar into a bowl or food processor and pulse or mix to combine. Add in the cold cubed butter and rub or pulse again until the mixture resembles fine breadcrumbs. Tip in the egg yolks and pulse until just combined. Add in the ice water one tablespoon at a time and mix/pulse until the dough starts to come together.
Tip the mixture out onto a clean work surface and squeeze together to form a dough. Shape into two discs, wrap in clingfilm and chill for at least 30 minutes.
Once chilled, roll out one disc between two sheets of parchment about 2” larger than your tin (I used a 20cm loose-bottomed fluted tart tin) and it use to line the tin, pressing into the creases. Use a sharp knife to cut off any excess pastry, prick the base with a fork then return to the fridge to chill for another 30 minutes.
When ready to bake, preheat the oven to 170C/320F, then bake the tart for 20-25 minutes until golden and biscuity. Remove from the oven and leave to cool for about 15 minutes before bringing it all together.
For the ganache
Place the chocolate in a large bowl, then set aside.
Heat the cream until almost boiling. Pour over the chocolate and leave to sit for a couple of minutes
Stir the mixture and watch the magic happen! Once the mixture is fully combined, leave the ganache to cool down to a loose room temperature before using.
For the caramel
Add the butter, Tate & Lyle brown sugar and golden syrup and cook over medium heat until melted and golden.