This is a deliciously rich and decadent tart I created for The Taste of Kent Food Festival
50g Crushed hazelnuts
115 g butter
50g caster sugar
2 egg yolks
200 g plain flour
2 Tbs cold water
120g condensed milk
60g golden syrup
150g light brown sugar
Large pinch smoked sea salt flakes
225g 70% chocolate
175ml Double Cream
100g caster sugar
50 g hazelnuts
100 g dark chocolate
Rub all the dry ingredients together and the add egg yolk and water and form a ball. Chill in the fridge for half an hour. Roll out the pastry and place in a 20cm loose bottomed flan tin. Blind bake the pastry in a pre heated 180 degree oven for 15 minutes, remove the baking beans and lining paper and continue to cook for about another 10 minutes .
Make the caramel by heating all the ingredients together in a saucepan until it reaches a temperature of 110 degrees. Pour into the pastry case.
Make the ganache by very gently warming the ingredients together until melted and glossy. Pour onto the caramel.
To make the praline gently heat the sugar in a heavy bottomed fry pan, swirling as it melts not stirring. When it has become a golden colour pour over the hazelnuts. Once cooled grind together in a food processor until it is like coarse sand.
Sprinkle the praline around the circumference of the ganache.
Using melted chocolate in a small piping bag makes triangles to resemble sails. Cool in the fridge and the stand upright in the ganache.
sprinkle ground sea salt over the top of the ganache.