A showstopper dessert with buttery pastry, deep salted caramel, silky chocolate ganache and crunchy hazelnut praline.

Make the pastry
1. Add the flour, icing sugar and salt to a large bowl and mix to combine. Add the cold diced butter and rub it into the flour with your fingertips until the mixture looks like breadcrumbs. Add the beaten egg and mix until the dough starts to come together. Add the ice-cold water and bring the dough together with your hands, adding a touch more only if it feels too dry.
2. Flatten the dough into a disc, wrap it, and chill in the fridge for at least 1 hour.
3. Roll the pastry out on a lightly floured surface to about 3mm thick, then line a 23cm tart tin with it, pressing gently into the base and sides. Trim away any excess pastry, then chill the lined shell for at least another hour.
4. Heat the oven to 180°C. Prick the base with a fork, line with baking paper and fill with baking beans or rice.
5. Bake for 20 minutes, then remove the paper and beans and return to the oven for a further 10-15 minutes, until fully baked and lightly golden. Leave to cool completely before filling.

Make the filling
1. Add the caster sugar to a saucepan and place over medium heat. Let it melt gradually, swirling the pan as needed, until it turns a deep amber caramel.
2. Warm the double cream slightly in a separate pan or the microwave, then carefully pour it into the caramel, whisking constantly, it will bubble up.
3. Add the butter and salt, whisk until smooth and glossy, and cook for another minute or two before removing from the heat. Leave to cool slightly, then pour into the cooled tart shell.
4. Chop the dark chocolate and place it in a heatproof bowl.
5. Heat the cream in a saucepan until steaming, but not boiling, then pour it over the chopped chocolate and leave to sit for 2 minutes.
6. Stir slowly until fully melted and smooth, then add the butter and salt and stir until glossy. Leave to cool slightly, then pour over the set caramel layer and chill the tart until firm.
7. Pour into the cooled tart shell and chill for 1-2 hours, or until the caramel has set.

Make the hazelnut praline
1. Line a baking tray with baking paper and keep the toasted hazelnuts ready.
2. Add the caster sugar, water and lemon juice to a small saucepan and place over medium heat. Cook without stirring until the sugar melts and turns a golden amber colour, swirling the pan gently if needed but avoiding stirring.
3. Once golden, add the toasted hazelnuts and salt, and quickly mix to coat before pouring onto the lined tray.
4. Leave to cool completely until hard, then break into shards and roughly chop into smaller pieces.
5. Sprinkle the praline over the tart just before serving so it stays crunchy.
Assemble and serve
1. Remove the chilled tart from the tin and transfer it carefully to a serving plate.
2. Scatter the prepared praline over the tart.
3. Use a Signature Cook’s Knife to cut the tart into even slices, wiping the blade clean between each cut for a neat finish.
4. Lift each slice onto a plate using a Baguette Vintage cake server, taking care to keep the caramel and ganache layers intact.
5. Serve straight away while the praline is still crunchy and the filling is cool and set.