The chocolate element is from The Best Chocolate Tart, and the ingredients given will yield a tart which will comfortably serve 8, or 6 generously with seconds. Serve with clotted cream, double cream, vanilla ice cream or creme fraiche.
1 ready made sweet pastry case (such as this one from Waitrose)
1 x 397g tin Carnation condensed milk caramel
A generous pinch of sea salt flakes (I use Maldon Sea Salt)
200g dark chocolate broken into small pieces (I like Waitrose Belgian chocolate; Green & Black's dark is also excellent for this recipe)
250ml single cream
40g unsalted butter
Spread the caramel evenly over the base of the pastry case. Sprinkle with sea salt flakes.
Put half of the cream in a saucepan and once near boiling add the chocolate. Take off the heat and add the remaining cream and the butter. Mix carefully to achieve a smooth, shiny consistency. Pour over the caramel and leave to cool. When cold put in the fridge to allow the chocolate to set.
Of course, if you want to be a real domestic god/goddess, make your own pastry case and caramel.