Chocolate tart with walnut praline

Sift the flour and sugar into a large bowl. Rub in the 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 water, process until ingredients come together.) Knead dough on a floured surface until smooth. Flatten slightly into a disc; wrap in plastic, refrigerate for 30 minutes.

Preheat the oven to 180°C 060°C fan-forced). 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.

Place tin on oven tray; line pastry with baking paper, fill with baking weights, dried beans or rice. Bake for l5 minutes or until pastry is set. Remove the paper and baking weights; bake for about l0 minutes or until golden.

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

Pour the Chocolate Filling into the pastry case. Bake for about 15 minutes or until just set. Cool.

Meanwhile, line an oven tray with baking paper; sprinkle walnuts over tray. Place the sugar in a small saucepan; cook over a low heat until the sugar melts and starts to turn a toffee colour. Quickly remove from the heat and pour over the walnuts - you may need to move the paper a little to ensure that all the walnuts are covered in the toffee. Cool. Crack the praline with the point of a knife; sprinkle over the tart just before serving.