Preheat oven to 180°c/160°c fan-forced. Place pastry case, in foil tin, onto a baking tray. Bake for 10 minutes.
spread caramel over base of pastry. Bake for 20 minutes or until caramel is golden. Sprinkle with salt.
meanwhile, combine chocolate and cream in a microwave-safe bowl. Microwave on medium (50%) for 1 minute or until smooth, stirring with a metal spoon after 30 seconds. Pour over caramel. Refrigerate overnight. Serve with another sprinkle of salt