Dark chocolate, salted caramel and tahini tart

1. Put the caramel into a small non-stick saucepan and heat over a low heat for about a minute to melt. Pour into the pasty case and spread out evenly over the bottom. Pop into the fridge to firm up whilst you make the ganache.
2. Heat the cream in a non-stick pan over a low heat until just simmering at the sides.
3. Put the chocolate into a heat proof bowl and pour over the cream. Leave for a minute and then stir together. Dollop into the pasty case, on top of the caramel and spread out evenly. I love doing a sexy swirl with the back of a dessert spoon.
4. Drizzle the tahini over the chocolate. Using a skewer, run it through the ganache, marbling the tahini. Pop into the fridge to firm up for at least two hours. I like to let it sit for 10 minutes at room temperature before serving so that caramel is runny.

Serves 10-12

120g salted caramel sauce
1 x 215g sweet pastry case
260ml double cream
200g 70% dark chocolate, smashed into small pieces
15g tahini