Velvety chocolate tart

Put the cream, sugar and a pinch of salt in a saucepan over a low heat. Warm, stirring often, until the sugar has dissolved. Raise the temperature until the cream is just steaming, then take off the heat.

Meanwhile, use a vegetable peeler or sharp knife to shave a few shards of the chocolate for the topping and set aside. Finely chop the rest of the chocolate and add with the butter to the pan of hot cream, then stir until melted and combined.

Stir in the velvetised cream until combined, then pour into the tart case. Allow to cool to room temperature, then chill for 2 hours before serving scattered with the chocolate shards. Alternatively, you can make the tart in advance and chill overnight, in which case remove from the fridge 1 hour before serving.