Quick salted caramel & chocolate tart

Place the caster sugar in a heavy-based pan with 100ml cold water. Set over a low heat and stir occasionally until the sugar has dissolved.

Turn the heat to medium-high and bubble for about 10 minutes or until the caramel syrup has turned a rich amber colour. Pour in 150ml double cream and add the unsalted butter, standing back as it will bubble up and spit a little.

Once settled, pour into a metal bowl and stir in the sea salt. Cool to room temperature, reserving a little caramel to drizzle over the top, and then pour into the pastry case and chill for 30 minutes.

For the topping, roughly chop the dark chocolate and place in a mixing bowl. Heat another 150ml double cream until just at a simmer and pour over the chocolate. Leave for 2 minutes, then stir until melted and smooth.

Pour the chocolate over the caramel, and then scatter with a little more sea salt. Chill for at least 1 hour and then drizzle with the reserved caramel and dust with cocoa powder before serving.