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350g chocolate short pastry (Paneton make this or add cocoa to a sweet short pastry)
1 cup salted caramel
300ml cream
250g dark chocolate, roughly chopped
sea salt flakes
Method
Preheat the oven to 180 C.
Line a 22cm removable base tart tin with pastry and bake blind for 15 minutes before removing weights and cooking for 3-5 minutes more, until just crisp.
While the pastry is cooking heat the cream in a small saucepan until just at the boil. Remove from the heat and add chocolate, leave to sit for a few minutes before stirring until smooth. Set aside and then refrigerate to cool.
Spread caramel over the cooled tart shell and then spoon over the cool chocolate and a fine scattering of salt flakes.
Chill until set.
