Since 1922, Baci Perugina have been described as the most romantic and indulgent of chocolates and are synonymous with the art of fine Italian confectionary. This tart was put together to celebrate the 90th anniversary of Baci Perugina in Australia and show the true meaning of beautiful food which of course is love.....
Place hazelnut meal, butter, flour and egg yolk into a food processor and blend until the mixture resembles fine breadcrumbs. Add 1-2 tablespoons of water and pulse until dough comes together. You may need to add more water to bring the dough together. Remove dough, shape into a ball, wrap in plastic wrap and place in the fridge for 30 minutes.
Preheat the oven to 180 degrees C (160 C fan forced). Roll out pastry on a lightly floured surface to line a loose-bottomed 23cm deep tart tin. Trim edges and prick the base with a fork. Line with baking paper and weigh down with baking beans. Bake for 20 minutes, remove paper and weights then bake for a further 10 minutes or until golden. Allow to cool.
To make the salted caramel place caster sugar and 2-3 tablespoons of water into a small saucepan. Cook on medium heat, stirring constantly, until the mixture turns an amber colour. Reduce heat, add butter and cream and stir until caramel thickens. Remove from heat and add salt to taste. Allow to cool then spread onto tart base.
To make the Baci filling melt Baci and butter in a heatproof bowl set over a saucepan of simmering water. Stir until melted then remove from heat to cool slightly. In a separate bowl, beat eggs, egg yolk and caster sugar until thick and pale. Fold in chocolate mixture along with the cocoa. Pour into the tart
and cook for 25-30 minutes or until set at 180 degrees C (160 C fan forced).
For praline add caster sugar and water in a small saucepan.
On medium heat, lightly stir until caramelised. Pour over chopped hazelnuts on a lined baking tray and allow to cool. break into shards and place on tart.