If you love caramel and chocolate, this is the tart for you. The buttery shortcrust tart has a chewy caramel centre and is crowned with a layer of bitter chocolate ganache. It’s like chocolate caramel slice for grown-ups.

Technique of the month: Caramelising sugar without crystallisation

I often get asked how to stop sugar from crystallising when making caramel. There is only one technique you need to guarantee results: dry caramel.

Wet caramel recipes dissolve the sugar in water during the original caramelisation phase. When the mixture is agitated or stirred, it causes the caramel to form grainy crystals. Once that happens, the only solution is to wash the pot and start again.

Dry caramel, on the other hand, can be stirred as much as needed to achieve caramelisation without the risk of sugar crystals forming. To make a dry caramel, simply add the required amount of sugar to your saucepan and heat it until the sugar melts, then caramelises to a gorgeous amber.