Salted caramel and chocolate tart

Roll out the pastry and line a 20-22cm fluted tart tin. Trim the pastry edges and discard the trimmings. Prick the base lightly all over with a fork and chill for at least 30 minutes.

Heat the oven to 190C/fan170C/gas5. Put the pastry case onto a baking sheet, line with parchment and baking beans or dried rice and bake blind for 20 minutes. Remove the paper and beans and continue to cook for 10-15 minutes or until the pastry is light golden. Cool.

When the pastry case is cold, make the caramel. Gently heat the butter, sugar, agave syrup and condensed milk in a medium saucepan until the butter has melted. Increase the heat and stir continuously until the mixture comes to the boil.

Reduce the heat slightly and allow the mixture to bubble for 8-10 minutes. Stir all the time until the bubbles become larger and less frequent, the mixture gets thicker and it turns a caramel colour (you can test when it is ready by dropping a small amount onto a chilled saucer. If you draw your finger through it and the mark holds its shape, it’s ready).

step 5

Stir in the salt. Cool a little then pour the caramel into the pastry case. Leave to set at room temperature for 1 hour.

Melt the dark and milk chocolate in separate heatproof bowls over a pan of simmering water, or use a microwave.

Flood the top of the caramel tart with the dark chocolate, spreading it out to the edges. Put small spoonfuls of the milk chocolate mix on top, spacing them apart. Using the end of the teaspoon, swirl the milk chocolate into the dark chocolate to give it a marbled effect.

Chill for 30 minutes to set, but don’t leave it too long as it will become hard to slice.