Chocolate tart with salted caramel crunch and gold macadamias

Preheat the oven to 190C/gas 5.

Grease 4 x 10cm tart tins.

Roll out the pastry and use it to line the tart tins. Prick the bottom of the pastry cases lightly with a fork. Put a piece on non-stick baking parchment on the base and weigh down with baking beans. Bake the pastry 'blind' for 10-12 minutes until pale gold, then remove the tart cases from the oven and cool.

Pour the cream, milk, vanilla essence and sugar into a saucepan. Bring to the boil, then take off the heat and add chocolate, stirring until melted and smooth.

Let cool for a few minutes then add the egg yolks one at a time, beating quickly in-between so they don't cook and solidify. Pour or spoon the mix into tart cases and leave to set in fridge.

For the caramel shards: pour sugar into a heavy-based saucepan and moisten with water. Place on the heat and cook over a medium heat until deep golden brown - this should take about 10 minutes(don’t stir just carefully 'swill' pan). Then pour onto sheet of greaseproof paper, sprinkle with salt and set.

Sprinkle gold dust onto small plate and roll the macadamia nuts in it to cover completely.

When the tarts are set, break the salted brittle into shards and randomly arrange on top. Then add the nuts and sprinkle on more gold dust.

To plate, zigzag a bit of melted chocolate on the plate and serve.

Cook’s tip: I normally make individual tarts in straight sided round moulds, but you could use heart-shaped moulds for valentines day.