Tripple Chocolate Hazelnut Praline Tart

TO MAKE THE CHOCOLATE PASTRY

• Combine the flour, icing sugar and cocoa in a food processor. Add the butter and process until mixture resembles fine crumbs, then add the egg yolk mixture. Do not add it all at once – you may not need all the liquid. Process to combine.
• Turn onto a lightly floured work surface and bring pastry together by lightly kneading it. Wrap in clingwrap and refrigerate for 30 minutes.
• Preheat the oven to 180° Roll out the pastry on a lightly floured surface to 3mm thick and line a greased 24cm-diameter loose-bottomed tart tin, trimming the edges. Refrigerate for 30 minutes then blind bake for 8-10 minutes, remove paper and weights/beans and bake until dry and crisp (about another 10 minutes). Cool.

TO MAKE THE PRALINE FILLING

• Spread the hazelnuts on a silpat or baking paper and set aside.
• Place the sugar in a heavy-bottomed pan on very low heat and allow to melt completely. Cook until a dark caramel is formed BUT do not burn the sugar. Pour over the nuts.
• Leave to cool and firm-up then process it in a food processor until finely ground, set aside.
• Add the cream and chocolate in a small saucepan on very low heat and stir to melt the chocolate. Do not overheat!
• Remove from the heat and add 2/3 of the praline to make the filling. Spoon into the pastry case and refrigerate until firm and set (2 hours)

TO MAKE THE TOPPING

• Place the cream in a small saucepan, bring to the boil and pour over the dark chocolate. Stir to dissolve the chocolate and spread it gently over the tart.
• Place tart in the fridge to set for a few hours
• Cut into wedges with a hot knife and serve immediately sprinkled with some of the reserved praline.