- 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
- 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.