Dark chocolate tart with chilli oil-infused caramel

Start by making the pastry base for the tart. Add the butter, sugar and flour to a mixing bowl and use your fingertips to rub in the butter until it forms breadcrumbs

Add the vanilla, then gradually mix in the egg yolk and milk, mixing after each addition, until smooth

⁠⁠Once all of the flour has been incorporated, wrap the pastry ball in cling film and chill in the fridge for 1 hour to firm up. Preheat the oven to 180°C fan for 15 minutes before removing the cold pastry from the fridge

Roll the pastry out to 3 mm thick. Carefully line the 25 cm tart tin with the pastry. Trim any excess pastry, and prick the bottom with a fork

Line the tin with baking paper and then fill it with baking beans or rice

Bake the tart until golden, approximately 25 minutes. Remove from the oven and set aside to cool in the tin

Add the sugar to a heavy-boottomed saucepan, and heat until completely liquid and golden. Be careful – it will be extremely hot. If you have any stubborn dry patches, tilt the pan to distribute the caramel, rather than stirring it

Carefully add the butter and cream – it will bubble up a lot. Stir until incorporated, then turn off the heat and stir in the chilli oil

To make the ganache, first add the chopped chocolate to a heatproof bowl. Heat the cream in a pan until just steaming, then pour it over the chopped chocolate and whisk until all the chocolate has melted and the ganache is smooth

Pour the ganache into the cooled tart case. Drizzle over the chilli oil caramel and use the back of a knife or a toothpick to swirl it in

Leave to set in the fridge for a minimum of 1 hour, then garnish with dots of chilli oil, if desired