Milk chocolate and caramel

• 50 g (2 oz) sugar
• 250 ml (9 fl

Make a caramel by heating the sugar in a heavy-based saucepan. Bring the cream to the boil in a second saucepan, then pour it over the caramel. Pour the caramel cream over the chocolate and stir well.

Spread the mixture over the base of the cooked pastry case.

Dark chocolate and red berry fruit tart