Chocolate tart, summer pavlova

1.Preheat oven to moderate, 180°C (180°C fan forced). Lightly grease a 23cm loose-base a flan pan.

2.Stir flour in a large bowl. Stir in sugar. Rub in butter with fingertips until mixture resembles breadcrumbs.

3.Add egg yolk, water and juice, and mix to a pliable dough – mixture will cling together when it is pressed together lightly.

4.Knead gently on a lightly floured surface. Wrap dough in plastic wrap and chill for 30 minutes to rest.

5.Roll out half of the pastry between two sheets of baking paper, reserving the other half for future use. Ease into prepared pan. Line with baking paper and fill with dried beans, rice or pasta. Blind bake for 15 minutes. Remove paper and filling, cool.

6.To make tart filling, place the butter and sugar in a small mixing bowl and beat until light and fluffy. Add eggs, one at a time, beating well between each addition. Stir in almond meal, chocolate, cream and flour.

7.Pour filling into cooled pastry case. Bake for 30-35 minutes, or until set. Cool, dust with cocoa and serve with cream.

8.Preheat oven to slow. 150°C (130°C fan forced). Line an oven tray with baking paper.

9.Place egg whites in a clean dry bowl. Beat with an electric or rotary beater, until soft peaks form.

10.Gradually add sugar, one tablespoon at a time beating until sugar dissolves and foam is stiff, thick and glossy. Beat in lemon juice and vanilla. Spread mixture onto the prepared tray to form an 18 x 28 cm rectangle.

11.Bake for 30 minutes. Reduce oven to very slow, 120°C, and bake for a further 45 minutes. Allow to cool in a turned off oven, with the door open, to dry out completely.

12.When cooled, top with cream, fruit and almonds.