Brown sugar chocolate tart

For the ganache filling, in a saucepan, combine the cream, sugar and a pinch of sea salt flakes. Warm over a medium heat, stirring occasionally, until the sugar has dissolved and the mixture is steaming but not boiling (3-5 minutes).

Remove the saucepan from the heat and add the chocolate. Let it stand, undisturbed, for 1-2 minutes to allow the chocolate pieces to melt, then use a balloon whisk to gently stir the mixture until it forms a smooth, silky ganache. Pour into the pastry case, spreading it evenly. Allow the filling to cool to room temperature, then transfer it to the fridge for at least 1 hour (or overnight).

Meanwhile, prepare the nuts. In a small frying pan, toast the pecans, hazelnuts and almonds over a medium heat for 2-3 minutes until golden and aromatic. Tip onto a board and allow to cool completely. Just before serving, melt the caramel sauce in a small pan over a low heat or in a few 10-second bursts in the microwave to loosen to a pourable consistency; tip in the nuts and mix to combine. Spoon the caramel nuts over the tart and serve at once.