Grease a 20-22cm tart tin.
Cream the butter with the sugar and salt.
Fold in the flour, eggs and cocoa powder. Be careful not to overwoork the dough - it should look like breadcrumbs.
Bring the crumbs together gently till you have a ball of dough.
Cover and place in the fridge for an hour.
Once cooled, roll it out until it's 0.5mm thick.
Line your greased tart tin and put it in the freezer for 30 minutes.
Preheat the oven to 180°C.
Bake blind for 15-20 minutes.For the filling
Bring the milk, cream and sugar to the boil.
Add the chopped chocolate.
Take it off the heat.
Whisk in the cocoa and peanut butter.
Whisk in the egg.
Once the filling is made, turn the oven down to 170°C.
Put the baked tart shell in the oven and pour the filling in.
Bake for 12 minutes - it should be set but lightly wobbly.
Let it cool and enjoy on its own or with cream and fried bananas.
Reprinted with permission of Wide Eyed and Bushy Tailed.
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