Preheat the oven to 180˚C.

Roll the sweet pastry out on a lightly floured surface and line a (10 inch) tart tin with removable base. Cover loosely with parchment paper or oven safe cling film and fill with ceramic baking beans. Place in the fridge and leave to cool for 10 minutes.

Once the time lapsed, place in the oven and blind bake for 15 minutes. Remove the ceramic beans and parchment paper and place in the oven a further 5-10 minutes until lightly golden brown. Remove from the oven and leave aside to cool for 10 minutes. If using, non-removable base tart shells, once cooled remove the pastry shells from their tartlet tins and place on a baking tray.

Next, in medium saucepan, pour the cream and milk and bring to the boil.

Remove from the heat and whisk in the chocolate until smooth. Add the beaten egg when the mixture has slightly cooled.

Bring the oven down to 140˚C. Pour the chocolate mixture. Place in the oven and bake in the oven for 10-15 minutes maximum until the chocolate mixture is just set.

Remove from the oven and allow to cool. The mixture will harden when cooling.

Next, prepare the chocolate and caramel glaze. Melt the chocolate in a heatproof bowl set over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water.

Place the cream, salted caramel sauce in a small saucepan and bring to the boil. Remove the cream from the heat and add the chopped chocolate and stir to combine until smooth. Add the water if the mixture is too thick, then swirl in the butter.

Carefully pour the glaze over the baked chocolate tart and set aside to cool.

When ready to serve, take the tart out of the fridge for 10-30 minutes to let the tart come to room temperature.

In a bowl, whip the mascarpone with the lightly cream and icing sugar.

Slice the tart and serve a quenelle of the cream.