This is a deliciously rich and decadent tart I created for The Taste of Kent Food Festival

Ingredients

Pastry

50g Crushed hazelnuts

115 g butter

50g caster sugar

2 egg yolks

200 g plain flour

2 Tbs cold water

Caramel

120g condensed milk

60g golden syrup

150g butter

150g light brown sugar

Large pinch smoked sea salt flakes

Ganache

 225g 70% chocolate

175ml Double Cream

30g butter

Praline

100g caster sugar

50 g hazelnuts

Decorations

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.