Chocolate Tart With Summer Pavlova - cooking recipe

Ingredients

2 1/4 cups all-purpose flour
2 tbsp sugar
1/2 cup unsalted butter, chopped
1 None large egg yolk
1 tbsp lemon juice
None None For the Tart Filling
12 tbsp butter, chopped, at room temperature
1/2 cup granulated sugar
3 None large eggs
2/3 cup ground almonds
7 oz dark chocolate, melted
1/4 cup heavy cream
2 tbsp flour
None None cocoa powder, to dust
None None heavy cream, to serve
-1 None Summer Pavlova
4 None large eggs whites
3/4 cup granulated sugar
1 tsp lemon juice
1/2 tsp vanilla extract
1 1/4 cups heavy cream, whipped
6 None peaches or nectarines, blanched, peeled, roughly chopped
1/4 cup toasted sliced almonds

Preparation

Preheat oven to 350\u00b0F. Lightly grease a 9 inch tart pan.
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.
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.
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.
For the summer pavlova, preheat oven to 300\u00b0F. 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 250\u00b0F and bake for another 45 mins. Turn off oven and let pavlova cool in oven with door ajar.
To serve, dust tart with cocoa powder and serve with heavy cream. Top pavlova with whipped cream, fruit and almonds.