FOR THE PASTRY
- 175g plain flour
- 50g cocoa powder
- 50g icing sugar, plus extra to dust 175g salted butter, cubed
- 2 large eggs
FOR THE CARAMEL & PEANUT PRALINE
- 100g salted peanuts, roughly chopped
- 550g caster sugar 150ml water
- 100g salted butter 100ml double cream 1 tsp salt
FOR THE CHOCOLATE TOPPING
- 225ml double cream 2 tbsp honey
- 150g dark chocolate, chopped into small pieces
- 75g milk chocolate, chopped into small pieces
- Sift flour, cocoa powder and icing sugar into a bowl. Add butter and blend with a blunt table knife, or pulse in a food processor until sandy. Add 1 egg, mixing to form a pliable, sticky dough. Shape into a disc. Wrap in clingfilm and chill for 30 minutes.
- Line base of a 25cm fluted, loose- bottomed tart tin with greaseproof paper. On a surface dusted with icing sugar, roll out chilled pastry to 5mm thick and line tart tin. Dust off excess icing sugar with a pastry brush. Prick base, trim off excess pastry and chill for 30 minutes.
- Preheat oven to 190°C. Crumple a piece of baking paper larger than tin to cover pastry completely. Fill with baking beans and place on a baking sheet. Bake in top third of oven for 20 minutes, until pastry sides are set. Carefully remove beans and parchment, brush with a thin layer of beaten egg and bake for 10 minutes more, until sandy to the touch. Cool completely on a wire rack.
- Meanwhile, make praline and caramel. Scatter 25g peanuts on a lightly oiled baking sheet. Set aside near stove. In a large, deep, heavy- based pot, heat caster sugar with 150ml water, stirring until melted into a clear syrup. Increase heat and boil for about 10 minutes until it’s a golden amber colour, but don’t stir. Remove from heat. Pour half the syrup over the peanuts on baking sheet; set aside to cool. Carefully add butter, cream and 1 tsp salt to remaining syrup in pot: the mixture will splutter. Stir until smooth. Stir in remaining peanuts and pour into tart case. Chill for 30 minutes.
- For chocolate topping, heat cream and honey in a medium pot until steam rises from surface. Remove from heat, add chocolate and mix until melted and smooth.
- Pour chocolate mixture over cooled caramel layer. Chill for 2 hours until set. Crack cooled peanut praline into shards and decorate top of tart. Slice with a hot knife.
GET AHEAD The tart can be made a day in advance. Store praline, separated with greaseproof paper, in an airtight container, and the tart in the fridge for up to 2 days. Remove and decorate before serving.
Each Serving About 3 110kJ, 45g fat (26g saturated), 75g carbohydrate (64g total sugars), 8g protein, 2g fibre.