CHOCOLATE & PEANUT CARAMEL TART

Process:

Step 1 : For the pastry, put the peanuts into a food processor and whizz until fine.
Step 2 : 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.
Step 3 : 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.
Step 4 : Form into a rough disc, wrap and chill for 30 minutes.
Step 5 : Heat the oven to 190C/fan 170C/gas .
Step 6 : Roll out the dough on a lightly floured work surface to the thickness of a coin, then use it to line a shallow (about 21/2-3cm deep) loose-bottomed 23cm tart tin.
Step 7 : 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.
Step 8 : Remove the baking beans and paper, and bake for 10-15 minutes or until golden brown all over.
Step 9 : Cool completely in the tin.
Step 10 : For the peanut caramel, put the caster sugar and 2 tbsp of water into a non-stick pan.
Step 11 : 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
Step 12 : Carefully pour in the double cream, mix, then add the butter and stir until melted.
Step 13 : Leave to cool slightly then pour into the tart case.
Step 14 : Sprinkle evenly with the chopped salted peanuts and leave at room temperature for 1 hour or until fully set.
Step 15 : Pour melted ganache over the set caramel, even out with a spatula and chill for 1-2 hours or until set.
Step 16 : Cut into slices to serve.