Ingredients

Step by step

1. For the pastry, put the flour and butter in a food processor and pulse until combined. Add the icing sugar and pulse again to combine. Add the egg yolks with 1½ tablespoons cold water and pulse again until it comes together into a dough. Shape into a disc, then wrap in clingfilm and chill for 30 minutes.
   Short on time?

   Replace the homemade pastry with shop-bought shortcrust pastry and skip to step 2.
2. Preheat the oven to 180°C, fan 160°C, gas 4. Lightly dust your work surface with flour and roll out the chilled pastry into a large circle, around 3mm thick. Roll the dough over your rolling pin, then drape and press into a 25cm loose-bottomed tart tin, leaving any excess pastry overhanging. Freeze for 10 minutes. Line with crumpled baking paper and fill with baking beans. Place on a baking tray and bake for 25 minutes. Remove the beans and baking paper and carefully trim the pastry edges with a serrated knife. Return to the oven for 5 minutes, then leave to cool.
3. For the caramel, put the sugar in a saucepan and set over a mediumlow heat to melt gently, tilting the pan occasionally. Once it’s a deep golden-brown colour, add the butter, slowly whisk in the cream and add the salt. Allow to cool for about 5 minutes before pouring into the pastry case. Cool at room temperature, then chill in the fridge for 2 hours, or until set.
4. For the ganache, put the chopped chocolate in a heatproof bowl. Heat the cream in a saucepan until steaming, but not boiling. Pour over the chocolate, cover with a plate and leave to sit for a few minutes. Whisk together into a smooth ganache. Pour over the chilled caramel and quickly spread into an even layer. Return to the fridge for about 1 hour, or until set. Scatter with sea salt flakes to serve.