Citrus Chocolate Tart with Salted Praline

I am running a huge risk of sounding like a complete narcissist but hey, just look at this glorious piece of creation! I think I stared at this picture for 20 straight minutes before I started writing. Anyway, as i was sharing recipes previously that were rather easy, an admirer who's known me for long enough made me realize that I was capable of so much more. I guess I needed a push like that and hence the mighty, decadent tart came into being. The smooth tangy filling over the dark chocolate crumb is the perfect combo for a guilty pleasure and I hope to god you indulge in one ;)

Ingredients:

For the base:

400g any dark chocolate biscuits you fancy (I used bourbon biscuits)

100g dark chocolate morsels

100g butter

1/3 cup cocoa powder

For the salted praline:

100gm mixed nuts (almonds, cashews, pistachios, macadamia nuts)

100gm caster sugar

1/2tsp salt

For the filling:

600g 85% dark chocolate

200ml double cream

75g caster sugar

2tsp extra virgin olive oil

100ml water

2tbsp cornflour

100ml orange juice

1tsp orange zest

Directions:

1. Take all the ingredients for the crumb and blitz them in a food processor until it starts to clump together. I know bashing them with a rolling pin in a freezer bag would have felt nicer but for the sake of getting a finer base, you'll have to compromise a little.

2. Pour the mix into the tart tin and pat down and up the sides of the tin with the back of your hand or a wooden spoon until it's evenly lined. Put the tin in the fridge and keep it there for at least 2 hours.

3. Now for the filling, get a saucepan and bring the cream to a boil. add the dark chocolate.

4. When melted, add the rest of the ingredients except for the water and cornflour. When everything is mixed, take it out of the heat and add the cornflour and water mixture. Whisk well.

5. Put the saucepan back on the heat and wait for the filling to thicken. It shouldn't take more than 10 minutes.

6. Once it thickens, keep it in room temperature for a while so that it's easier to pour over the base later. Give it about 15 minutes.

7. Meanwhile, for the salted praline, take a shallow pan and put the sugar in it. Put the pan on low heat and wait for it to turn golden.

8. Spread the nuts on a baking paper and pour the caramel over it. Let it set and harden. Once that happens, bash them with a rolling pin to get some rubble.

9. Take the tart tin out of the fridge and pour the filling on top of it. Sprinkle some praline over it. Put it back in the fridge and refrigerate it overnight.

10. Take the tart out of the fridge 15 minutes before you're about to serve so that it gets time to soften a little.

Enjoy! Happy Baking!