Chocolate and peanut caramel tart

1 HOUR 30 MINUTES + CHILLING + COOLING | SERVES 10

A LITTLE EFFORT

PEANUT PASTRY

salted peanuts 40g

plain flour 150g, plus extra for dusting icing sugar 1 tbsp

unsalted butter 90g, chilled and cubed egg yolk 1

PEANUT CARAMEL

caster sugar 150g

double cream 125ml

unsalted butter 25g

salted peanuts 50g, roughly chopped GANACHE double cream 200ml

dark chocolate 150g, finely chopped • For the pastry, put the peanuts into a food processor and whizz until fine. Add the flour, icing sugar, butter and a pinch of salt, and pulse until the mixture resembles breadcrumbs but still has little lumps of butter. Add the egg yolk and pulse briefly, then add ice-cold water, 1 tbsp at a time, whizzing until it comes together as a dough. Form into a rough disc, wrap and chill for 30 minutes.

• Heat the oven to 190C/fan 170C/gas 5. Roll out the dough on a lightly floured worksurface to the thickness of a £1 coin, then use it to line a shallow (about 21/2-3cm deep) loose-bottomed 23cm tart tin. Prick the base all over with a fork and line with baking paper, then fill with baking beans and bake for 20-25 minutes or until the edges are just browning. Remove the baking beans and paper, and bake for 10-15 minutes or until golden brown all over. Cool completely in the tin.

• For the peanut caramel, put the caster sugar and 2 tbsp of water into a non-stick pan. Heat gently until the sugar melts, then turn up the heat and bubble until you have a rich caramel the colour of a rusty penny. Carefully pour in the double cream, mix, then add the butter and stir until melted. Leave to cool slightly then pour into the tart case. Sprinkle evenly with the chopped salted peanuts and leave at room temperature for 1 hour or until fully set.

• For the ganache, gently heat the double cream until simmering. Put the chopped chocolate into a heatproof bowl and pour over the cream. Leave for 1 minute, then stir until smooth and the chocolate is fully melted. Pour over the set caramel, even out with a spatula and chill for 1-2 hours or until set. Cut into slices to serve. PER SERVING 468 KCALS | FAT 33.5G SATURATES 18.3G | CARBS 34.3G | SUGARS 20.9G FIBRE 3G | PROTEIN 5.9G | SALT 0.1G