Warm molten chocolate and salted caramel tarts

This is served with milk ice cream at Luca but vanilla would work just as well. You will need a sugar thermometer for this recipe.

45 MINUTES + COOLING + CHILLING SERVES 6 | A LITTLE EFFORT

CHOCOLATE MOUSSE

70% dark chocolate 125g, roughly chopped

double cream 30g

unsalted butter 25g

egg yolks 45g

egg whites 120g

caster sugar 25g

CHOCOLATE PÂTE SUCRÉE

icing sugar 100g, sifted

unsalted butter 125g, beaten until smooth

egg 1

plain flour 210g

cocoa powder 40g, plus extra for dusting SALTED CARAMEL SAUCE

dark muscovado sugar 8g

double cream 100ml

liquid glucose 10g

golden caster sugar 30g

lemon juice a few drops

1 Melt the chocolate, cream and butter in a bowl set over a pan of simmering water and add a pinch of fine sea salt. Remove from the heat and fold in the egg yolks. Whisk the egg whites with the sugar to stiff peaks. Fold half the whites into the chocolate, then fold in the remaining half. Spoon into a large piping bag and chill for at least two hours.

2 For the pâte sucrée, beat the icing sugar into the butter. Gradually beat in the egg, then add the flour, cocoa powder and a large pinch of fine sea salt and mix until smooth. Shape into a block and chill for two hours.

3 For the salted caramel sauce, put the muscovado sugar, cream and glucose in a pan and bring to a boil. Remove from the heat. Tip the golden caster sugar into another pan and gently heat until melted, turn up the heat and cook to an amber-coloured caramel. Carefully add the hot cream and mix. Simmer until thickened and darker, and reading 102C on a sugar thermometer. Stir in a pinch of sea salt, the lemon juice and cool completely.

4 Heat the oven to 200C/fan 180C/gas 6. Bring the pâte sucrée to room temperature, then roll out to 2-3mm thick and cut six 8cm rounds to line six individual tart tins. Lightly prick the bases with a fork, fill with baking beans and blind bake for 8 minutes. Remove the baking beans and bake for 2 minutes or until dry to the touch. Carefully remove the tarts from the tins.

5 Heat the oven to 160C/fan 140C/gas 3.

Put the tart cases on a baking tray, add 1 tsp of set caramel to the centre of each and pipe in the mousse until level with the top. Cook for 8-10 minutes or until wobbly but set. Dust with cocoa powder.

PER SERVING 1,360 kcals | fat 83G saturates 49.3G | carbs 117.8G | sugars 56.4G fibre 11.7G | protein 29.6G | salt 1.7G