Chocolate tart with nutty foam

Preheat the oven to 180ºC.

For the pastry, mix the flour, salt, butter and sugar in a food processor until it resembles breadcrumbs. Add the egg yolks and gradually add the iced water. It should come together as a soft ball.

Knead by hand into a smooth soft ball. Wrap in plastic wrap and place in the fridge for 45 minutes.

Roll out the pastry on a lightly floured surface to a 2,5cm thickness.

Line a greased 22cm tart dish, fitting the pastry to the base and sides, and trim the edges. Prick the base with a fork and bake blind for 15 minutes. Remove from the oven and cool.

To make the filling, adjust the oven temperature to 190ºC. Melt the chocolate and butter over a double boiler and remove from the heat.

Whisk the eggs and sugar until light and fluffy, and gently fold into the chocolate mixture.

Pour the mixture into the pastry crust and bake for 30 minutes. Remove and rest. The tart will have tiny bubbles on top.

To make the nutty foam, place all the ingredients into a two-litre jug. Use a hand blender to grind the nuts until fine and the mixture forms frothy bubbles.

Scoop a little foam over the chocolate tart, leaving the liquid behind. Serve with ice cream.