Salted caramel and blueberry tart

Serves Serves 6-8

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Method

Preheat the oven to 170°C/325°F/ Gas 3. For the pastry, beat together the softened butter, sugar and a pinch of sea salt until smooth. Add the egg yolk and stir until thoroughly mixed.

Fold in the flour and bring the mixture together to form a smooth dough. Wrap the dough in cling film and leave to rest in a cool place while you make the filling.

Place the condensed milk, sugar and butter in a heavy-bottomed saucepan over a low heat. Add the cream. Stir until the sugar has melted and the mixture is smooth, then raise the heat a little and cook for 6-8 minutes, until it is thick and has a rich golden caramel colour. Remove from the heat, add a pinch of sea salt and leave the mixture to cool slightly.

Meanwhile, melt together the chocolate, butter and golden syrup. Leave to cool slightly.

Roll the pastry to fit the tart tin. You will have some left over, but it is impractical to make any less – freeze the remainder for later use. Bake the pastry case blind for about 10 minutes, until it is light, golden and firm. Leave to cool.

Scatter the blueberries evenly over the base of the tart, then cover with an even layer of caramel. Trickle the chocolate mixture over the caramel, using a skewer to create swirls. When the topping is cold, sprinkle over a pinch of sea salt. Serve in slices.