White chocolate and salted caramel tart

Grease and line a 35 x 12cm loose-bottomed, fluted rectangular tart tin with cling film, leaving some cling film extending past the edge of the tin. Set aside.

For the base, place the shortbread biscuits and cream crackers in a blender and blitz to a crumb. Add the melted butter and blitz until incorporated well. Transfer the mixture to the prepared tart tin, pressing it into the base and up the sides. Refrigerate until firm, about 30 minutes.

For the caramel layer, whisk all of the ingredients together in a medium bowl until smooth. Spread the mixture over the tart base, then return to the fridge while you make the white chocolate layer.

For the white chocolate layer, melt the chopped chocolate in a glass bowl placed over a pot of barely simmering water (do not let the base of the bowl touch the water). Once melted, remove from heat and stir in the yoghurt. Set aside.

Soak the gelatine leaves in a bowl of cold water until soft, about 1 minute. Squeeze the excess water from the softened gelatine leaves and place in a small microwave-safe bowl. Microwave on high until melted. Add the melted gelatine to the chocolate-and-yoghurt mixture. Mix well.

Spread the mixture over the caramel layer. Refrigerate to set, about 4 hours. Lift the tart out of the tin and discard the cling film. Sprinkle with the speckled eggs and pomegranate rubies before serving.