First, make the caramel sauce. Add the sugar to a large frying pan or wide saucepan. Without stirring, heat over a medium heat until the sugar has dissolved and turned golden brown – shake the pan if necessary

Remove from heat and whisk in the butter and then the cream

Preheat the oven to 180°C/gas mark 4

To make the tarts, crush the pretzels in a food processor and add to a bowl. Add the butter and sugar in a saucepan and heat until melted

Stir the melted butter/sugar into the crushed pretzels until well combined

Add approximately 2 heaped tablespoons to each mini tart tin and press into the base and sides and bake in the oven for 10 minutes

Once out of the oven, add 2 tablespoons of caramel sauce to each tart and sprinkle over a small pinch of sea salt flakes

Refrigerate whilst making the chocolate filling

Add the cream to a saucepan and bring gently to the boil. Stir in the chocolate until melted

Pour the chocolate over the caramel sauce and top with a small pinch of sea salt flakes. Place in the fridge and remove 30 minutes before serving