Pink praline tart

Combine the dry ingredients, add the cubed butter and rub with the fingertips until it reaches the texture of dry sand.

Add the egg yolks and a splash of water and mix until it comes together; knead on the work surface until just combined, wrap, flatten and chill completely.

On a floured surface roll the pastry into a 3 mm thick disc and line a greased 10 inch / 25 cm tart pan, pressing from the centre and then around the edges so no air spaces remain.

Trim the excess, lift the edges with the thumb, prick generously with a fork and refrigerate at least an hour.

Line the chilled crust with a couple of layers of microwave-safe plastic wrap, fill with pie weights and bake 20 minutes at 350F.

Remove the weights and bake another 15 minutes or until golden brown; cool completely before unmoulding.

Crush the pink pralines into a saucepan.

Add the cream and cook to 233F / 112C, stirring every so often, especially in the first 10 minutes so the cream does not boil over; it thickens, changes colour and reduces by one third, about 30 minutes.

Cooked that far it holds its shape once chilled; undercooked it collapses. Pour the hot filling into the baked shell.

Leave to rest and cool completely before serving.