Baked chocolate mousse tarts

To make the salted caramel, put the caster sugar in a small pan over a medium heat and leave, without stirring, until it has dissolved and turned a golden brown. Be careful that it doesn’t cook too far as it can burn easily

Meanwhile, put the cream, butter and a pinch of flaky sea salt in a small pan over a medium heat and heat until just below boiling. Once the sugar has caramelised, carefully pour half the cream mixture into the caramel, still on the heat. Once the bubbling has subsided a little, pour in the remaining cream and stir to combine. Pour the caramel into a heatproof jug and set aside

To make the pastry, put the flour, sugar and salt in the bowl of a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse sand. Add the egg yolk, vanilla and water and pulse until evenly mixed and the dough starts to hold together. Squeeze a little of the pastry in your hands; if it crumbles instead of holding together, the dough may need a little extra water

Tip out the dough onto a work surface and use your hands to bring it together into a uniform dough. Form the dough into a thick sausage shape, wrap in cling film and refrigerate for at least 30 minutes (or up to 2 days)

Remove the dough from the fridge and cut into 6 even slices. Roll out the pieces of dough on a lightly floured work surface to a thickness of about 3mm. Use it to line your individual tart tins/rings, trimming off any excess pastry. Chill the pastry cases on a large baking tray lined with baking paper for 30 minutes while you preheat the oven to 190°C

Dock the tart cases with a fork, line each with a piece of crumpled baking paper and fill with baking beans or rice. Bake for 20 minutes

Carefully remove the baking beans and paper and transfer the tarts back to the oven for an additional 5–10 minutes or until the base of the pastry is golden. Remove and set aside to cool

Once cool, divide the caramel between the tarts and then chill in the fridge while you make the topping

To make the chocolate mousse, put the butter and chocolate in a large, heatproof bowl set over a pan of gently simmering water, making sure the base of the bowl doesn’t touch the water. Stir the chocolate occasionally until fully melted. Remove from the heat and leave to cool slightly

In a separate bowl, whisk the egg yolks with 50g of the sugar until thick and pale. Whisk this into the slightly cooled chocolate mixture. Put the egg whites into a clean, grease-free bowl and, using an electric mixer, whisk until they form soft peaks. Continue to whisk while you slowly pour in the remaining sugar until the meringue is stiff and glossy. In three additions, fold the meringue into the chocolate mixture

To assemble, remove the tarts from the fridge and top with the mousse mixture. Bake for 15 minutes or until the mousse looks set. Sprinkle with a little extra chopped chocolate, then allow to cool a little before serving slightly warm. The tarts will keep for up to two days but are best gently reheated in the oven at 120°C for 10 minutes