Salted caramel and milk chocolate tart
For the pastry tart, start by creaming the butter and sugar together. Once mixed, add the vanilla seeds. Slowly incorporate the eggs and continue to mix. Now, in stages, start to add the flour and salt and continue to kneed until smooth. Leave to chill in the fridge. Once chilled, roll out and line a tart case ready for blind baking. Bake at 180˚C for approximately 20 minutes. For the salted caramel and milk chocolate filling, melt the butter and sugar together in a pan and bring to the boil. Leave to simmer for two minutes. Slowly add the double cream and salt and bring back up to the boil. Once boiling, turn down to simmer for five minutes. Now remove the pan from the heat and stir in the milk chocolate until melted and smooth. Pour in to a blindbaked tart case and chill to set.
Serve this tart with homemade, honeycomb ice cream and salted caramel sauce.