Chocolate crémeux cornflake tart

For the cornflake base, put the roughly chopped chocolate, butter and syrup in a heatproof bowl. Set it over a pan of barely simmering water, stirring occasionally, until melted (don’t let the water touch the base of the bowl). Meanwhile, grease a 22cm loose-bottomed round tart tin with vegetable oil and line the base with baking parchment. Remove the melted chocolate from the heat, then tip in the cornflakes and gently fold together until well coated. Tip into the tin and push into the base and sides to form a tart case (use a glass or cup measure to help), making sure there are no gaps. Chill for at least 1 hour until set.

For the crémeux, tip the finely chopped chocolate into a heatproof bowl; set aside. In another heatproof bowl, use a balloon whisk to whisk together the sugar, egg yolks, vanilla bean paste and salt until combined. In a small pan, bring the milk and cream to a gentle simmer, then pour this over the egg mixture, whisking constantly until smooth.

Pour the mixture into a clean pan and set over a medium heat, stirring constantly for 5-8 minutes until it forms a custard; it should be thick enough to coat the back of a spoon. Strain the custard through a sieve over the chocolate (the chocolate should be covered). Allow it to stand for 1 minute, then gently use a whisk to fold the mixture together until smooth and glossy. Pour into the tart case, then chill for at least 2 hours.

When almost ready to serve, take the tart out of the fridge and allow to stand at room temperature for 20-30 minutes. Release the tart from the tin (use a small, sharp knife to loosen around the edges of the tart if necessary) and serve with a dollop of crème fraîche, if liked.