Salted Caramel Tart

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   Step 1: Heat the oven to 180°C/350°F (160°C fan-forced). Grease and line only the base of a 23 cm / 9-inch loose-bottom tart tin. A springform pan of a similar size also works.

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   Step 2: Roughly break up the biscuits and place them in a food processor. Blitz until fine crumbs form. Alternatively, put the biscuits in a zip-top bag and crush them with a rolling pin.

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   Step 3: Pour the crumbs into a bowl, add the melted butter and mix until the crumbs resemble wet sand with no dry crumbs remaining. Tip the mixture into the tin and press it firmly into the base and sides. Use something flat, such as a cup, to help press it in.

   
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   Step 4: Transfer the tin to a tray and bake for 10 minutes. Remove it from the oven and cool slightly, chilling it in the fridge for 5 minutes.

   Tip: Handle the hot tray carefully.

Caramel

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   Step 5: Melt the butter in a large saucepan over medium heat. Add the sugar and whisk to combine; the butter may not incorporate fully.

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   Step 6: Once the mixture starts bubbling and the sugar has completely melted, pour in the condensed milk while whisking. Whisk constantly until steam rises from the caramel, about 4 minutes, then remove the pan from the heat.

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   Step 7: Add the salt, adjusting it to taste, then pour the caramel into the tart base.

   
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   Step 8: Bake for 15 minutes, or until the edges of the caramel surface are golden and the surface has formed a skin. The caramel should still be soft, and the centre should jiggle slightly.

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   Step 9: Let the tart cool on the counter while you make the chocolate.

Chocolate ganache

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    Step 10: Put the cream and chocolate in a heatproof bowl. Microwave in two 30-second bursts, stirring between bursts, until smooth.

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    Step 11: Set the ganache aside for 10 minutes to thicken slightly, then pour it over the tart. Smooth the top or make swirls once the chocolate has thickened slightly. Sprinkle with sea salt flakes.

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    Step 12: Refrigerate for 1 1/2 hours to set the chocolate. Remove the tart and bring it to room temperature before slicing. Handle it carefully if sliding it off the base, or leave it on the base and remove only the sides.