Method

Place flour, icing sugar & cocoa powder in a bowl mix, then grate in half cold butter, then mix in using finger tips, then grate in the other half of the butter & mix in or pulse to a breadcrumb in a food processor, in a bowl add the egg to the flour mixture & combine to form a dough, if dry add a little water a bit at a time, then wrap in cling film & place in the fridge to rest for at least 45 mins.

Pre-heat the oven to 180°C fan. Lightly grease with some butter 10cm loose-bottomed tart tins to the number or portions selected.

Roll out pastry on a floured worktop with a rolling pin to 4 mm thick then line each tin, cut 14 cm greaseproof paper rounds, scrunch up then put on top of the pastry, then fill tins with baking beads or uncooked rice & bake for 10 mins remove baking beads/rice & paper place back in the oven for a further 2 minutes, remove & allow to cool.

Caramel filling, place all the ingredients into a saucepan over a med heat & bring to the boil stirring & simmer for 5 minutes.

Pour caramel into tart tins equally, then allow to go cold, then place tarts in the fridge for 2 hours.

Place all the topping ingredients in a bowl then place over a saucepan of simmering water (not touching the bottom), melt & mix until chocolate has all melted, then pour on top of the caramel equally, rock tarts side to side to coat evenly, then garnish with a pinch of sea salt flake on each, allow topping to cool then remove from the tins & serve.