The pastry is made of chocolate. Not WITH chocolate – OF chocolate – leftover pastry and biscuit crumbs are glued together with melted dark chocolate and smushed into the shape of a tart case before being chilled.
The custard is infused with a decadent, rich, sticky-sweet-and-savoury salt caramel. Not some mere hint of toffee and sea, this is a tie-you-up-and-drown-you hit of the magic stuff. Over the course of an hour in a very low oven it takes on an unctious, tacky, creamy set.
The top of the tart is scattered with muscavado and blowtorched until it crisps and crackles and snaps like paperglass. The sugar blackens and burns and cracks in the blast of butane heat.
Serve it with nothing. Nothing is good enough.