Chocolate & Salted Caramel tart

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(30cm tart | serves 10–12)

Chocolate Shortcrust Pastry

* 340g plain flour

* 40g cocoa powder

* 170g unsalted butter (cold, cubed)

* 125g icing sugar

* 2 egg yolks

* 2–3 tbsp cold milk

* Pinch of salt

Method: Rub butter into dry ingredients. Add yolks + milk to bind. Chill 1 hr. Roll to 3mm, line tart tin, chill again. Blind bake @180°C: 20 mins with weights + 10–12 mins without. Cool completely.

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Maldon-Salted Caramel

* 255g granulated sugar

* 85g unsalted butter (room temp)

* 170ml double cream

* 1½ tsp maldon sea salt

Method: Dry melt sugar to deep amber. Off heat, whisk in butter, then cream. Simmer 2 mins. Stir in salt. Cool slightly, pour into base, chill 30 mins.

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Chocolate Mousse

* 125g dark chocolate (70%)

* 2 egg yolks

* 1¾ tbsp caster sugar

* 255ml double cream

* Pinch of salt

Method: Melt chocolate. Whip yolks + sugar until pale. Whip cream. Fold yolks + choc + cream. Spread over caramel. Chill 2–3 hrs.

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Ganache

* 170g dark chocolate (65–70%)

* 115ml double cream

* 1 tbsp unsalted butter (optional)

* Pinch of salt

Method: Heat cream, pour over chopped choc. Sit 1 min, then stir smooth. Add butter + salt. Cool to 30°C, pour over mousse. Chill 1+ hr.

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Finish

* Dark chocolate shavings

* Maldon sea salt

Top before serving. Slice with hot knife.

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