Preheat your oven to 180C/160C fan/Gas 4. Roll out the pastry and line a tart tin, approximately 23cm. Line with some scrunched up baking parchment and fill with baking beans.

Bake blind in the oven for 10-15 mins, then remove the baking beans and continue to bake for about 10-15 mins, until the pastry is a pale biscuit colour.

In a pan, bring the cream, sugar and salt just to scalding point – where the mixture is just about to boil, then turn off the heat.

Off the heat add the broken up chocolate and butter and stir well to combine. After about 10 minutes, add the milk and stir well, then leave to cool.

Chill this mixture for a couple of hours before pouring it into the pastry case, then chill again until it is completely set.

Serve with a small sprinkle of sea salt, some vanilla ice cream and a few raspberries.