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1
Preheat oven to 350u00b0F. Lightly grease a 9 inch tart pan.
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2
Stir flour into a large bowl then stir in sugar. Cut in butter until mixture resembles breadcrumbs. Add egg yolk, 1/4 cup water and lemon juice and mix until mixture clings together when pressed together lightly. Transfer to a lightly floured work surface and knead until smooth. Wrap in plastic wrap and chill for 30 mins.
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3
Divide the pastry dough into 2 portions. Roll out 1 portion between 2 sheets of baking paper, reserving the other portion for a future use, then use to line prepared pan. Line with baking paper and fill with pie weights. Blind bake for 15 mins. Remove paper and filling and let cool.
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4
To make the tart filling, beat butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well between additions. Stir in ground almonds, chocolate, cream and flour. Pour into cooled tart shell and bake for 30-35 mins, or until set. Let cool.
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5
For the summer pavlova, preheat oven to 300u00b0F. Line a baking tray with parchment paper. In a stand mixer, whip egg whites to soft peaks. Gradually add sugar, 1 tbsp at a time, beating until sugar dissolves and foam is stiff, thick and glossy. Beat in lemon juice and vanilla. Transfer to prepared tray and spread into a 7x11 inch rectangle. Bake for 30 mins then reduce heat to 250u00b0F and bake for another 45 mins. Turn off oven and let pavlova cool in oven with door ajar.
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6
To serve, dust tart with cocoa powder and serve with heavy cream. Top pavlova with whipped cream, fruit and almonds.
