White Chocolate Ganache Tart

1. 1

   Preheat oven to 400u00b0F. To make praline, spread almonds on a baking tray lined with parchment paper or a silpat. In a saucepan, combine sugar and 1/4 cup water. Cook, stirring, for 5 mins or until sugar dissolves. Increase heat to medium and simmer, without stirring, brushing down the side of pan with a brush dipped in water, for 8 mins, until golden. Pour over nuts. When cool, break up.

2. 2

   Meanwhile, lightly grease a 10 inch loose-bottomed tart pan. Sift flour into a large bowl. Cut in butter until mixture resembles fine breadcrumbs. Add egg yolk and enough cold water to make a pliable dough. Wrap in plastic wrap and chill for 30 mins.

3. 3

   For ganache, bring cream to a boil in a medium saucepan. Remove from heat. Add chocolate and zest. Stir until melted and smooth. Allow to cool.

4. 4

   Roll out dough between 2 sheets of parchment paper and use to line prepared pan, trimming edges. Chill for 20 mins. Blind bake pastry and allow to cool. Pour ganache into cooked base and chill until firm. Serve topped with broken praline.

* Per serving · 4 servings · Values may vary.

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