Smoked Paprika Hazelnut Praline Tart

Pulse all-purpose-flour, cold cubed butter, powdered-sugar, and salt in a food processor until the mixture resembles coarse breadcrumbs with pea-sized butter pieces visible.

Add the egg and pulse just until the dough begins to clump — it will look shaggy. Do not overmix.

Turn the dough onto a sheet of plastic wrap, press into a flat disk, wrap tightly, and refrigerate for at least 1 hour until firm.

On a lightly floured surface, roll the chilled dough to a 3mm thickness and line a 23cm tart pan with a removable bottom. Press gently into the fluted edges and trim the overhang. Freeze the shaped shell for 15 minutes.

Preheat your oven to 180°C (160°C fan). Line the frozen shell with parchment paper, fill with pie weights or dried beans, and blind bake for 15 minutes until the edges are set and lightly golden.

Remove the weights and parchment. Continue baking for 8-10 more minutes until the base is dry and a pale golden color. Cool completely on a wire rack.

Preheat oven to 160°C. Spread the 150g hazelnuts on a baking sheet in a single layer and toast for 8-10 minutes, until golden and fragrant. Rub the warm nuts vigorously in a clean kitchen towel to remove as many skins as possible — this keeps the praline smooth. Let cool completely.

In a heavy-bottomed saucepan over medium heat, cook the white-sugar, swirling the pan occasionally, for 6-8 minutes until it transforms into a deep amber caramel. Watch closely — it goes from perfect to burnt quickly.

Immediately add the toasted hazelnuts to the caramel, stirring with a heatproof spatula until evenly coated. The mixture will be very thick. Carefully pour in the heavy-cream (it will steam vigorously), stirring constantly until incorporated.

Add the butter, vanilla-extract, smoked-paprika, and salt. Stir until the butter melts and everything is fully combined. Simmer gently for 2-3 minutes, stirring constantly, until the filling thickens to a spreadable caramel consistency and pulls away slightly from the sides of the pan. Remove from heat.

Pour the warm praline filling into the cooled tart shell. Working quickly, smooth the surface with an offset spatula while the filling is still pourable. Let it settle for 2-3 minutes.

Arrange the extra 30g toasted hazelnuts over the top in a pleasing pattern while the filling is still warm and tacky, pressing them gently so they adhere.

Dust the surface lightly with the remaining 1/4 tsp smoked-paprika and a pinch of flaky salt for both flavor and visual contrast. Allow the tart to set at room temperature for at least 2 hours until the praline is firm to the touch and holds its shape cleanly when sliced.

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean, glossy edges. Serve at room temperature for the best flavor and texture.