Warm molten chocolate and salted caramel tart with milk ice cream

Begin making everything the day before

Melt and mix the chocolate, cream and butter in a mixing bowl suspended over a pan of simmering water (make sure the bowl isn’t touching the water) and, once melted, add a pinch of fine sea salt. Remove from the heat. Fold in the egg yolks and leave the mix to one side

Whisk the egg whites with the sugar until you have stiff peaks. Add the egg whites to the chocolate in two stages: fold half gently into the mix, then repeat with the remaining half. Put the mix in a large piping bag and place in the fridge

To make the salted caramel sauce, place the dark muscovado sugar, cream and glucose in a saucepan and bring to a boil. Remove from the heat 

Gently toast the caster sugar in a different pan over a low heat. Once golden, remove from the heat. Carefully add the hot cream glucose mixture to the sugar and mix. It may splatter so be careful!

Simmer the mixture until it has thickened and darkened and the temperature reaches 102°C. Carefully stir in the salt and lemon juice before cooling and refrigerating 

Make the ice cream. Rinse a saucepan with cold water, leaving around a tablespoon of water behind. Add the milk and place over a medium-high heat until reduced by half

Add the cream and glucose and bring to a boil, then add the condensed milk with a pinch of salt. Carefully sieve the mix through a chinois into a container which is sitting in a bowl of water and ice (the idea is to cool the liquid as quickly as possible). Once cooled, refrigerate overnight

To make the pate sucree beat the butter until smooth, before incorporating the icing sugar. Beat again until smooth 

Gradually work in the eggs until all the ingredients are well combined then add the flour and salt and mix until smooth

Place the mixture on a clean work surface, shape into a block, flatten slightly and leave to rest in the fridge for a few hours

Remove the pastry from the fridge and leave to come to temperature before use. Once at room temperature, use a rolling pin to roll the pastry to a thickness of around 0.5cm and use a round cutter (the same size in dimensions as the tart case) to stamp out 8 pieces. Place on a plate that has been cling filmed and keep the rest covered with cling film to avoid drying. Leftovers can be kept in the fridge for 3 days or 1 month in the freezer

Preheat the oven to 180C fan. Line the tart cases by lightly working the pastry into the fluted edges and place in the fridge to rest for 20 minutes. Also roll out a separate, flat piece of pastry that you will cook, then blend into a crumb and use to plate the ice cream

Lightly prick the base with a fork then place them on a baking tray. Line with baking beans and cook in the oven for 8 minutes, then remove the beans and cook for a further 2 minutes

Remove from the oven and carefully turn out of the tart cases and leave too cool. Blend the flat piece of pastry to crumbs and place in an airtight container with the pastry cases 

The next day, churn your ice cream according to manufacturers instructions

Preheat the oven to 140C. Place the tart cases on a tray and place 1 teaspoon of set caramel in the centre of each. Pipe the mousse just level with the tart case and cook for 8-10 minutes. You still want a wobble but the top of the tart will be set

Remove from the oven and dust with cocoa then carefully place on the plate. Quenelle the ice cream and place alongside before topping with a little gold leaf