Praline Chocolate Tart

Cocoa short crust pastry:

1. In a food processor with a steel blade put butter, sugar powder, cocoa powder and flour and blend until crumbly.
2. Add egg yolk and continue to process just until the dough clumps. If the dough is not united – add 1-2 tablespoons cold water.
3. Combine the dough clumps together, create a disc shape and wrap in plastic wrap. Refrigerate for about an hour.
4. Roll out the dough on a floured surface to about 3-4 mm thick and line the pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.
5. Using a fork create holes in the crust. Freeze the crust for about an hour.
6. Preheat oven to 170c degrees.

Blind baking:

1. Put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.
2. Bake for about 12-14 minutes.
3. Remove the weights and the plastic wrap and continue to bake the crust for about 2-3 minutes or until crust is starting to set.
4. Cool at room temperature.

Chocolate and praline filling:

1. Chop the chocolate and put in a bowl.
2. In a small pan, heat praline paste, cream and milk to simmering point.
3. Pour the cream mixture over the chopped chocolate, wait a minute, and whisk until smooth ganache is formed.
4. Add the eggs one at a time, while whisking between additions.
5. Finally, add salt and liqueur and stir until smooth.
6. Pour the filling on half-baked crust and bake for 12-16 minutes, until the filling is set at the edges but still slightly soft in the center.
7. Cool completely at room temperature.