The Chancery’s chocolate & peanut tart

1 HOUR + COOLING| SERVES 12|EASY

If you can’t get hold of Valrhona chocolate you can use good quality dark chocolate and milk chocolate instead.The Chancery serves this with a yogurt sorbet and malted peanuts but we think it’s just as good on its own.

digestive biscuits 150g smooth peanut butter 50g unsalted butter 50g CUSTARD whole milk 100ml double cream 400ml Valrhona caramelia (milk) chocolate 400g Valrhona manjari (dark) chocolate 100g eggs 3 whole, beaten, plus 1 yolk

• Blitz the biscuits to crumbs in a food processor, melt the butter and peanut butter together over a low heat and, once melted, stir into the biscuit crumbs, then allow to cool. Line the bottom of a 23cm springform tin, and press the crumbs into the base. Press the base out until completely smooth and sealed at the edges (this will prevent the tart from leaking). Put in the fridge to harden. • Heat the oven to 140C/fan 120C/gas 1. Bring the milk and cream to the boil and pour over the pieces of milk and dark chocolate and stir until melted. Once smooth, stir the beaten eggs and yolk to the mix and pour into the prepared tart case. (It’s easier to do this on the oven shelf, if you can, to avoid moving it when full.) Try to ensure there are few bubbles in the mix. Cook for 40-50 minutes, or until just wobbly. The custard should move slightly, as a whole piece, if it’s a little under, keep cooking and check it at at five-minute intervals until the right wobble is achieved.

• Once cooked, remove from the oven and cool to room temperature. When ready to serve, run a small knife around the edge of the tin and it should lift away easily. Then, with a knife dipped in boiling water, cut into slices.

PER SERVING 529 KCALS| FAT 40.7G| SATURATES 23.2G CARBS 32.7G| FIBRE 0.6G| PROTEIN 7.6G| SALT 0.4G