Method:

Step 1: To make the crust, combine the butter and sugar in a food processor until light and creamy. Add the egg yolks and 35ml water then mix. Gradually add the flour and cocoa powder until pastry forms. Wrap in clingfilm and refrigerate for one hour.

Step 2: Sprinkle a surface with flour and roll out the pastry until it is about 5cm bigger than your tart ring or tin (24cm in diameter and 2.5cm deep recommended).

Step 3: Carefully line the ring or tin, pushing the pastry into the edges and folding the excess over the top before trimming it off. Refrigerate for 15 minutes to stop the pastry from shrinking in the oven.

Step 4: Preheat the oven to 180°C/ 350°F/gas mark 4. Line the tart with parchment paper, tip in baking beans, bake for 20 minutes. Lift the beans out and bake for five to eight more minutes until the base is dry. Allow to cool.

Step 5: Put all the filling ingredients in a glass mixing bowl. Place over a pan of very hot water and allow to melt together until glossy and thick. Pour into the cold, baked crust and refrigerate for two hours.

Step 6: For the topping, heat a saucepan and add the sugar, mixing until you have a golden liquid caramel. Add the salt and mix well. Sprinkle in the pecans and quickly pour the mixture onto a parchment sheet and spread out with a spatula. Allow to cool then chop up and dot over the tart. Cut slices with a hot, wet knife.

From Adventures With Chocolate by Paul A Young (£15.99, Kyle Books)

Recipe: Sea-salted chocolate & pecan tart