Prep + cook time 1 hour 10 minutes
(+ refrigeration & cooling)
- 200g (1⅓ cups) plain flour
- 1 tablespoon caster sugar
- 150g unsalted butter, chopped
- 1 egg yolk
- 1 tablespoon chilled water, approximately
- 150g dark chocolate (70% cocoa), chopped coarsely
- 60g unsalted butter, chopped coarsely
- 60ml (¼ cup) single cream
- 2 eggs
- 1 egg yolk
- 75g (⅓ cup) caster sugar
- 100g (1 cup) walnuts
- 220g (1 cup) caster sugar
1 Sift flour and sugar into a large bowl; rub in butter until crumbly. Add yolk and enough of the water to make ingredients come together. (Or process flour, sugar and butter until crumbly. Add yolk and the water; process until ingredients come together.) Knead dough on a floured surface until smooth. Flatten slightly into a disc; wrap in cling film, refrigerate for 30 minutes.
2 Grease a 22cm 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/160°C fan.
4 Place tin on oven tray; line pastry with baking paper, fill with baking weights, dried beans or rice. Bake for 15 minutes. Remove paper and weights; bake a further 10 minutes or until golden.
5 Meanwhile, make chocolate filling.
6 Pour filling into pastry case. Bake for 15 minutes or until just set. Cool.
7 Make walnut praline. Sprinkle praline over tart just before serving.
Place chocolate, butter and cream in a small heavy-based saucepan; stir over low heat until melted and smooth. Whisk eggs, egg yolk and sugar in a medium bowl until light and fluffy; fold in chocolate mixture.
Line an oven tray with baking paper; sprinkle walnuts over tray. 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. Crack praline with the point of a knife.