Put the flour, salt and butter into a large mixing bowl. Rub the butter into the flour using your fingertips until the mixture resembles sand/ breadcrumbs and no lumps of butter remain

Make a well in the centre of the flour mixture and drop in the egg yolk. Use a blunt knife to stir in the yolk then, using your hands, bring the dough together

Knead briefly on a lightly floured surface until just smooth. Wrap in clingfilm and chill for 45-60 minutes

Roll out the pastry to around 2mm thick. Using a plain round pastry cutter, cut out 20 circles, re-rolling once. My cutter was approx 7cm, but you may need to vary this depending on the size of the holes in your tart tins

Gently press the pastry rounds into the cavities in your baking tins and prick the bases with a fork. Cover with clingfilm and put back in the fridge to chill for an hour

Meanwhile, preheat the oven to 170°C/ 325°F/ GM3

When ready to bake the pastry cases, line each one with a small square of foil (shiny side facing outwards) and fill the base with a single layer of baking beans

Bake for 10 minutes, then remove the beans and foil and bake for a further 3-5 minutes until golden brown. Once cool and firm enough to handle, remove the tart cases from the tins and cool on a wire rack

Put the water into a heavy based saucepan. Spread the sugar on top in an even layer

Set the pan over a medium heat and allow the sugar to gradually melt. As it melts you can gently swirl the pan a couple of times to ensure the caramel cooks evenly, but do not stir it

Once the sugar has melted, the caramel will begin to darken. Continue to let it cook until it reaches a lovely amber colour (but keep a close eye on the caramel as it can burn easily)

Add the butter and pour in the cream, taking care as it can bubble up and is extremely hot. Mix with a small handheld whisk until everything is fully incorporated

Put the pan back on the heat and cook, stirring constantly, for a further 2 minutes (if you have a sugar thermometre aim for 108°C-110°C. Any clumpy bits of caramel should melt back in nicely whilst you are stirring

Take off the heat and stir in the cinnamon, salt and vanilla extract

Allow to cool in the pan for 10 minutes, then carefully pour the caramel into the pastry cases

Leave for several hours for the caramel to firm up

Using a bain marie** melt ⅔ of the chocolate with the butter. Once melted, remove the bowl from the heat and stir in the remaining chocolate until completely melted

Stir in the double cream and mix or whisk for 1-2 minutes until shiny and glossy. Don't worry if your glaze looks grainy initially, just keep on whisking and it will turn glossy

Top each tart with a generous teaspoon of the chocolate glaze and spread out to completely cover the caramel

Add sprinkles if desired and leave to set for around 45 minutes

Keep in an airtight container for up to 3 days