Butternut Custard Tart with Hazelnut Praline

Combine 200g all-purpose-flour and 1 pinch salt in a large bowl. Add 100g cold cubed butter and work with fingertips until the mixture resembles fine breadcrumbs with no large butter pieces remaining.

Add 1 egg and 1 tbsp ice water; mix with a fork until the dough just comes together. Form into a disc, wrap tightly in plastic wrap, and refrigerate for 30 minutes.

Preheat oven to 180°C. On a lightly floured surface, roll the chilled pastry to 3mm thickness. Carefully lift into a 23cm tart tin, pressing into the edges. Trim overhang with a rolling pin and prick the base several times with a fork. Freeze for 10 minutes.

Line the chilled shell with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes until the edges are set.

Remove weights and parchment. Continue baking 5-8 minutes until the base is dry and a pale golden color. Transfer to a wire rack to cool slightly. Maintain oven at 180°C.

Toss 400g butternut-squash cubes with 1 tbsp olive-oil and 1 pinch salt. Spread in a single layer on a lined baking sheet.

Roast at 200°C for 25-30 minutes, turning once halfway, until tender and caramelized at the edges. Cool for 10 minutes.

Transfer roasted squash to a blender. Add 3 eggs, 200ml heavy-cream, 50g white-sugar, 1 tsp vanilla-extract, 0.25 tsp cinnamon, and 0.125 tsp nutmeg.

Blend on high for 2 minutes until completely smooth. Taste and adjust sweetness or spices if desired. Reduce oven temperature to 160°C.

Pour the butternut custard through a fine mesh sieve into a jug to remove any fibers. Discard solids.

Carefully pour the smooth custard into the pre-baked tart shell, filling to just below the rim.

Bake at 160°C for 25-30 minutes. The filling should be set at the edges but still have a very slight wobble in the center (internal temperature 82°C if using a probe). Remove from oven and cool to room temperature, about 30 minutes.

Cover loosely and refrigerate for at least 1 hour until the custard is firm and fully set.

Toast 100g hazelnuts at 180°C for 8-10 minutes until golden and fragrant. Transfer to a clean kitchen towel and rub vigorously to remove most of the skins. Cool completely.

Heat 100g white-sugar in a heavy-bottomed saucepan over medium heat, swirling gently but not stirring. Cook for 6-8 minutes until the sugar melts and turns a deep amber caramel color. Watch carefully — it goes from amber to burnt quickly.

Remove from heat and immediately stir in 15g butter and 1 pinch salt (it will bubble vigorously). Add the toasted hazelnuts and toss quickly to coat entirely in caramel.

Immediately pour onto a silicone mat or parchment-lined baking sheet. Using two forks, separate the nuts into a single layer. Cool completely at room temperature for 15-20 minutes until hard and brittle.

Break the cooled hazelnut praline into irregular shards. Arrange decoratively over the top of the chilled tart just before serving.

Slice with a hot clean knife, wiping between cuts. Serve at room temperature for the best texture contrast between the set custard and crunchy praline.