To make the biscuit cups, preheat the oven to 180C (356F) and place the biscuits right way up in a patty cake tin.

Bake them for about 10 minutes then take the tin out of the oven and quickly press the biscuits into the tin to make little cups. If they're still a bit firm put them back in the oven for a few more minutes.

To make the caramel place the butter, sugar, golden syrup and condensed milk in a saucepan and stir it all together over low heat until everything has melted.

Bring it to a gentle boil, stirring, until it thickens and turns fudge-like. The recipe says that this take 8 minutes but mine took closer to 15.

Take the saucepan off the heat and stir in the salt.

Place a blob of caramel in the middle of each biscuit cup and set them aside to cool.

To make the chocolate topping place the cream in a heat-proof jug and microwave it in 20 second bursts until it begins to bubble.

Add the chocolate to the cream and leave it to sit for 30 seconds then stir it until the mixture is smooth. Leave it to cool until it reaches room temperature.

Whisk in the egg yolks and vanilla. Spoon the mixture over the caramel.

Bake the tarts at 180C (356F) fan-forced in a preheated oven for 10 minutes.

Leave them to cool in the tin.

These would be lovely with ice-cream and are deliciously rich on their own.