Salted Caramel Chocolate Tart

10-15 Minutes prep, 25-30 Minutes cook

Serves 8

Ingredients

1 x sheet of frozen shortcrust pastry, thawed

3 eggs, plus 2 egg yolks

100g caster sugar

250g dark chocolate, chopped

150g butter, cubed

250g caramel

1 tsp sea salt flakes, plus extra to decorate

Method

1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Roll out the pastry into a 30cm circle, then transfer it into the Pyrex Impressions Fluted Flan. Nestle it into the bottom and up the sides of the dish, then trim any excess pastry.

2. Line the pastry with greaseproof paper, fill with baking beans, then bake for 15-20 minutes.

3. Remove the paper and beans from the pastry. Beat one of the eggs in a Pyrex bowl, then brush it over the pastry. Bake again for five minutes until golden.

4. Meanwhile, whisk the caster sugar, remaining eggs and egg yolks in a Pyrex bowl until thick and creamy.

5. Melt the chocolate and butter in a Pyrex bowl set over a saucepan of gently simmering water. Leave to cool for a minute, then stir into the egg mixture until glossy.

6. Spread the caramel over the tart base and top with the sea salt.

7. Spoon over the chocolate mixture, spreading evenly. Bake for 25 minutes or until the centre is nearly set.

8. Top with a few extra sea salt flakes and leave to cool for one hour before serving.