Ingredients

• 75g/3oz butter
• 75g/3oz demerara sugar
• 75g-110g/3-4oz plain flour
• ½tsp sea salt
• or to taste
• 200g/7oz good-quality dark chocolate
• roughly chopped
• 200g/7oz caramel condensed milk (or dulce de leche)
• 2-3 pinches sea salt
• to taste
• 50ml/2fl oz double cream
• whisked until soft peaks form when the whisk is removed
• 4 x 12cm/5in diameter ready-made pastry cases (each 2cm/1in high)
• 4 scoops ready-made vanilla ice cream (about 300g/11oz in total)
• returned to the freezer
• to serve

Directions

• For the salted crumble ice cream
• preheat the oven to 180C/350F/Gas 4.
• Mix the butter and sugar together until well combined. Mix in the flour until the mixture resembles breadcrumbs
• then sprinkle the mixture onto a baking tray.
• Bake the sugar and flour mixture in the oven for 12-15 minutes
• or until crisp and golden-brown. Set aside until completely cooled.
• Transfer the crumble mixture to a food processor. Add the sea salt and blend the mixture until it resembles fine breadcrumbs.
• Turn the blended crumble mixture out onto a plate and set aside.
• Meanwhile
• for the tart
• suspend a heatproof bowl over a saucepan of simmering water (do not allow the base of the bowl to touch the water). Add the chocolate and stir occasionally until melted.
• Place the caramel condensed milk into a separate bowl and beat in the sea salt until well combined.
• Whisk the whipped double cream into the caramel mixture until the mixture is well combined and stiff peaks form when the whisk is removed. Taste the mixture
• adding a little more salt
• if desired.
• Divide the caramel mixture equally among the pastry cases.
• Pour some of the melted chocolate over each tart until it just coats the caramel filling. Set aside until the filling mixture has cooled slightly and the chocolate has hardened.
• Just before serving
• remove the ice cream balls one by one from the freezer and roll each in the salted crumble mixture until completely coated.
• To serve
• place one chocolate caramel tart into the centre of each of four serving plates. Top each tart with a ball of salted crumble ice cream. Serve immediately.