Chocolate Tart with Walnut Praline

• 1⅓ cups (200g) White Wings Premium Plain Flour
• 1 tbsp CSR Caster Sugar
• 150g (4½ ounces) unsalted butter, chopped
• 1 egg yolk
• 1 tbsp chilled water, approximately

Chocolate Filling

• 150g (4½ ounces) dark chocolate (70% cocoa), chopped
• 60g (2 ounces) unsalted butter, chopped
• ¼ cup (60ml) pouring cream
• 2 eggs
• 1 egg yolk
• ⅓ cup (75g) CSR Caster Sugar

Walnut Praline

• 1 cup (100g) walnuts
• 1 cup (220g) CSR Caster Sugar

1. Sift flour and sugar into a large bowl; rub in butter until crumbly. Add egg yolk and enough of the water to make ingredients come together. (Or, process flour, sugar and butter until crumbly. Add egg yolk and the water; process until ingredients come together.) Knead dough on a floured surface until smooth. Flatten slightly into a disc; wrap in plastic wrap. Refrigerate for 30 minutes.
2. Grease a 22cm (9-inch) round loose-based fluted flan tin. Roll pastry between sheets of baking paper until large enough to line tin. Lift pastry into tin; press into base and side, trim edge. Refrigerate for 30 minutes.
3. Preheat oven to 180°C/350°F.
4. Place flan tin on an oven tray; line pastry with baking paper, fill with dried beans or rice. Bake for 15 minutes. Remove paper and beans; bake for a further 10 minutes or until golden.
5. Meanwhile, make chocolate filling.
6. Pour chocolate filling into pastry case. Bake for 15 minutes or until just set. Cool.
7. Meanwhile, make walnut praline. Sprinkle praline over tart just before serving.

Chocolate Filling Method

1. Place chocolate, butter and cream in a small heavy-based saucepan; stir over low heat until melted and smooth.
2. Whisk eggs, egg yolk and sugar in a medium bowl until light and fluffy; fold in chocolate mixture.

Walnut Praline Method

1. Line an oven tray with baking paper; sprinkle walnuts over tray.
2. Place sugar in a small saucepan; cook over low heat until sugar melts and starts to turn a toffee colour. Quickly remove from heat and pour over nuts (you may need to move the paper a little to ensure that all the nuts are covered in the toffee). Cool.
3. Crack praline with the point of a knife.