Don't be shy with the salt with this Salted Chocolate Caramel Tart - you want a good hit of the stuff. Both the base and the filling are simple enough to put together - it's a really neat little recipe to have at hand. This is what you'll need. For the chocolate sweet pastry. 2 tablespoons of cocoa powder. 225g plain flour. 95g caster sugar. 30g ground almonds. 150g butter - softened slightly and cubed. 1 teaspoon of vanilla extract. 1 egg. A pinch of salt. For the filling. 200g butter. 200g light muscovado sugar. 200g double cream. 200g plain chocolate. A very generous teaspoon of sea salt flakes. Make the pastry. Mix the sugar, almonds, butter, salt and vanilla in bowl with a wooden spoon (or in a mixer at a low speed) until you form a smooth paste. Add the egg and continue to mix. Add the cocoa and the flour and mix until you form a firm dough. Bring together into a ball, flatten slightly, wrap in cling film and store in the fridge for 30 minutes or so. Heat your oven to 170c Remove the dough from the fridge and roll until about the thickness of a pound coin. Put the dough into a buttered tart tin making sure you press down into the edges and corners. Prick the base with a fork. Bake for 20 minutes - no need for baking beans. Remove from the oven and trim the edges along the top of the base and allow to cool Make the filling. Add the butter and sugar to a pan and heat in a pan until simmering. Allow to simmer for 2 - 3 minutes. Add the cream and the salt (be careful when you do this as the mixture may spit and bubble). Continue to boil the mixture for 5 minutes then add the chocolate and stir until melted through. Pour the mixture into the base allow to set in the fridge. You can serve this as it is - just allow it to warm up slightly - just to loosen the filling and the flavours a little. A sprinkle more salt on top doesn't hurt and a spoon of whipped cream finishes it off nicely.