Chocolate tart (makes a 24cm tart)

Prep time: 1 hour 30 mins Baking time: 25 mins Ingredients For hazelnut shortcrust pastry 200g flour pinch sea salt flakes 100g hazelnuts, toasted and chopped 125g cold butter, cut into cubes 2 tbsp iced water For filling 2 cups cream 140g caster sugar 200g 70 per cent dark chocolate, in chunks 4 egg yolks 1 tsp vanilla essence figs, to garnish

Method 1. For pastry, place flour, salt and hazelnuts in food processor and blitz to combine. Add butter and blitz until mixture resembles fine breadcrumbs. Add enough iced water – while blitzing – to allow pastry to come together in ball. Remove, wrap in cling film and refrigerate for 1 hour. Remove from fridge, roll out and press into tart tin. Allow to rest in fridge for 20 minutes. 2. Preheat oven to 180°C. Top pastry with baking paper and cover with baking beans. Place on oven tray and bake for 10 minutes. Remove baking paper and beans and bake for 12 minutes more. Remove from oven and allow to cool on wire rack. Reduce oven temperature to 150°C. 3. Place cream and caster sugar in pan over low heat. Stir to dissolve all sugar, increase heat and bring cream almost to simmer, just below boiling point. Remove from heat, add chocolate and allow to melt. Whisk to combine. 4. Whisk egg yolks and vanilla in bowl, slowly add chocolate mixture, whisking constantly. Allow to stand for 20 minutes, until bubbles have subsided. 5. Pour chocolate mixture into pre-baked tart shell, return to oven and bake for 20-25 minutes, or until just set. Remove from oven and allow to cool completely. 6. Refrigerate until set. Dust with cocoa powder; serve with ripe figs.