White chocolate ganache tart

To make praline, spread almonds on a baking paper-lined oven tray. In a saucepan combine caster sugar and water. Cook, stirring, for 5 minutes or until sugar dissolves. Increase heat to medium and simmer, without stirring, brushing down the side of pan with a brush dipped in water, for 8 minutes, until golden. Pour over nuts. When cool, break up.

Lightly grease a 26cm loose-bottomed flan pan.

Sift flour into a large bowl. Rub in butter using fingertips, until mixture resembles fine breadcrumbs. Add yolk and enough water to make a pliable dough. Wrap in plastic wrap and chill for 30 minutes.

Meanwhile, bring cream to the boil in a medium saucepan. Remove from heat. Stir in chocolate and zest. Stir until melted and smooth. Allow to cool.

Roll out dough between 2 sheets of baking paper to fit pan. Ease into pan, trimming edges. Chill for 20 minutes. Preheat oven to hot, 200°C.

Blind bake pastry and allow to cool.

Pour ganache into cooked base. Chill until firm. Serve topped with praline.