Description
Serves 8-10
Ingredients
Scale
- 300g Shortcrust Pastry, homemade or shop-bought
For the Peanut Salted Caramel –
- 150g Icing Sugar
- 125ml Double Cream
- 25g Unsalted Butter
- 100g Salted Roasted Peanuts, roughly chopped.
For the Peanut Butter Chocolate Ganache –
- 280g Dark Chocolate Chips
- 240g Smooth Peanut Butter
- 280ml Double Cream
For the Peanut Brittle –
- 100g Caster Sugar
- 50g Salted Roasted Peanuts, roughly chopped
For Decorating –
- Cocoa Powder for dusting
- 100g Nougat with Peanuts, diced
Instructions
- First blind bake the pastry case, oven to 180C. Roll the shortcrust pastry about 5cm larger than a 20cm tart tin. Line the tin with the pastry, pressing the pastry into the fluted side. Trim the edges slightly. Chill for 30minutes. With a fork, prick over the base of the pastry. Cover with parchment paper, fill the case with baking beans. Bake for 10 mins. Remove the beans and paper and bake for another 5-7 mins until the middle is golden and dry. Leave to cool.
- Make the salted caramel next. In a medium saucepan, over medium heat, sprinkle a layer of the icing sugar (not using it all, just a couple of tablespoons worth), when you start seeing the sugar melting to a liquid through the surface, sprinkle on more icing sugar. If starts to smoke a little, lift the pan off the heat and then return it. Continue until all the sugar is melted, giving it a slight stir.
- Reduce the heat to low, whilst stirring add the cream a drop at a time as will spit and will seize if you add all at once. When all the cream has been added, stir in the butter and the salt, stir until the butter has melted. Stir in the chopped peanuts. Pour into a bowl and cool until needed. Pour into the cooled pastry case and leave to set slightly while you make the ganache.
- To make the ganache. In a large bowl, add the chocolate chips and the smooth peanut butter and gently melt in a bain-marie. Meanwhile, gently heat the cream to a simmer. Combine the cream to the melted chocolate and stir until smooth. Cool slightly at room temperature.
- Gently spoon the ganache over the peanut caramel, filling the pastry case up as much as you can. Leave at room temperature to set slightly before moving to the fridge and chilling overnight.
- On the day of serving, make the peanut brittle. In a small saucepan, over a low heat, add the caster sugar. Don’t touch or stir the sugar, if it’s melting unevenly, give the pan a gentle shake but do not stir or it will be grainy. On a parchment paper-lined tray, scatter across the chopped peanuts. The sugar will dissolve to a deep amber colour liquid. Pour over the peanuts, careful of the hot sugar. Leave to cool completely until breaking into shards.
- To decorate, dust the top with the cocoa powder and arrange the peanut brittle and nougat on the top however you like.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Tart, Chocolate, Peanut
- Method: Baking
- Cuisine: British