WARM CHOCOLATE & CARAMEL TART

Serves 8 For the rich shortcrust pastry

l 150g (5½oz) plain flour

l 75g (2¾oz) icing sugar

l 75g (2¾oz) diced butter

l 1 large egg yolk

l About 2tbsp cold water

For the caramel

l 75g (2¾oz) caster sugar

l 20g (¾oz) butter

l 2tbsp double cream

l ½tsp sea salt flakes

For the filling

l 100g (3½oz) butter l 150g (5½oz) plain chocolate, 60% cocoa solids, finely chopped l 150g (5½oz) golden caster sugar l 75g (2¾oz) plain flour l 6 medium eggs

For the pastry, put the flour and icing sugar in a bowl and rub in the butter with your fingertips until it resembles fine breadcrumbs. Add the egg yolk and enough water to bring the mixture together to a firm dough. Wrap in clingfilm and chill for 30 minutes.

To make the caramel, place the caster sugar in a pan and heat, without stirring, until the sugar starts to caramelise round the edge of the pan. Shake the pan until all the sugar is caramelised, then add the butter and swirl the pan until melted. Stir in the double cream. Leave to cool.

Preheat the oven to 200°C/fan 180°C/gas 6. Dust the work surface with flour then roll out the pastry and use to line a 23cm x 3cm deep fluted flan tin. Chill in the fridge for 15 minutes.

Line the case with baking parchment and fill with baking beans. Bake blind for 10 minutes, until golden, then remove the paper and beans. Bake the pastry for a further 5-7 minutes, until pale golden and crisp. Spread 3tbsp of caramel in the case. Set the remainder aside.

For the filling, melt the butter in a pan over a low heat. Add the chocolate and stir until melted. Remove from the heat and stir in the sugar and flour. Beat in the eggs one at a time. Place the pastry case on a baking tray. Pour the filling in, to the top. Bake for 10-12 minutes, until just set around the edges. Allow to cool then drizzle the caramel on top and scatter with sea salt.

Serves 6

320g (11½oz) ready-rolled puff pastry sheet 1 egg white

1tbsp caster sugar

250g (9oz) mascarpone

2tbsp milk

½tsp vanilla essence

1tbsp icing sugar

250g (9oz) strawberries

200g (7oz) raspberries

100g (3½oz) blueberries

3tbsp seedless strawberry jam

Preheat the oven to 200°C/fan 180°C/ gas 6. Remove the pastry from the fridge for 10 minutes, then carefully unroll onto a