Into a small saucepan, add the milk, cream and glucose (A). Place this on a medium low heat to dissolve the glucose. This mixture needs to be hot when we deglaze the caramel with it.

Meanwhile, add the remaining glucose (B) and sugar to a medium saucepan. Heat this over a medium heat without stirring until the glucose begins to bubble. Then go in with a whisk and keep whisking until it turns a deep golden colour (it will smell almost burnt). Don't worry if some of the sugar is sticking to the whisk.

Pour in the hot cream (be careful as it will bubble violently) and whisk. Add in the butter and a heavy pinch of sea salt flakes and continue whisking as it boils, for about a minute.

Remove it from the heat and pass it through a sieve into a jug then blend briefly. Cover the surface with cling film and allow it to cool at room temperature for 30 minutes.

Pour the cooled caramel into the base of the tart shell and spread it out evenly. Place the tart into the fridge or freezer just for 30m, so that the caramel can set slightly before we add the mousse.

Add the milk and cream (A) to a small saucepan and meanwhile, add the finely chopped chocolate into a tall jug.

Heat the cream mixture until it is gently simmering then immediately remove it from the heat and pour it over the chocolate. Let it sit for 2 minutes then use a hand blender to blend until smooth. Pour this mixture into a medium bowl.

Add the remaining cream (B) to a bowl and whisk by hand or with an electric hand whisk until you have a soft peak to your cream. Do not over whisk this as we want the consistency to be quite loose.

Add the cream in thirds into the chocolate mixture, whisking to combine each time and adding a small pinch of sea salt flakes at the end. You should end up with a smooth but loose chocolate mousse mixture.

Remove the chilled tart from the fridge, and pour the chocolate mousse in, filling it just to the top leaving a small gap to add the glaze later. Any leftover mousse can be poured into ramekins for a little side of chocolate mousse!

Chill the tart for 4 hours (or overnight is good too!)

Add the powdered gelatin into a small bowl along with the cold water, whisk it to combine then leave it to bloom for 10 minutes.

Once set, scoop this into a tall jug, along with the nappage or apricot jam (if you are using apricot jam, ensure it is smooth, with no lumps of fruit).

Add the cream and water to a small saucepan over medium heat, and heat just for around 30 seconds, stirring occasionally.

Tip in the sugar and cocoa powder, then whisk it together, until it reaches a boil. Cook it for 30 seconds, then remove it from the heat and pour it over the gelatin/nappage mix.

Blend it with a hand blender until smooth, trying as best as possible not to incorporate lots of air bubbles.

Let it cool for 30 minutes at room temperature - if the glaze is too hot it will melt your mousse when you pour it on. Swirl it occasionally as it is cooling just to make sure a skin doesn't form.

Remove the chocolate tart from the fridge and very carefully pour over the cooled glaze into the centre of the tart, covering about 2/3 of the tart. then working quickly, tilt the tart to spread the glaze to the edges. We want a nice thin layer so don't pour a thick layer of glaze on. If there are any air bubbles, use a blow torch and quickly run it over the glaze to pop them.

Set the tart in the fridge for 30 minutes - 1 hour to set the glaze then it is ready to serve. It is perfect paired with a mascarpone cream to cut through some of the richness from the chocolate.