|120 g||butter — melted|
|90 g||butter — unsalted, chopped|
|85 g||dark chocolate — finely chopped|
|180 g||peanut butter — smooth|
|125 g||cream cheese|
|45 ml||castor sugar|
|250 ml||cream — fresh, for whipping|
|60 g||dark chocolate — melted|
|30 g||peanuts — chopped|
For the base:
Preheat the oven to 150°C.
Put the biscuits into a food processor and blitz until you have a fine meal.
Add the melted butter and mix. If the mix is too dry add a bit more melted butter.
Press the biscuit mix into the base and sides of a loose-bottomed 35 cm x 13 cm rectangular pan.
Bake for 10 minutes and set aside to cool completely.
For the the filling:
Put the chocolate and butter into a heat proof bowl and sit the bowl over a saucepan of simmering water. Don’t let the bowl touch the water.
Stir until melted.
Cool in the fridge until it is a spreadable consistency and spread it over the cooled base and put it back in the refrigerator to chill.
Once the chocolate layer has set spoon over the caramel, spread evenly and return the tart to the fridge.
Combine the peanut butter, cream cheese and mix until smooth (it will be a thick consistency).
In a separate bowl, whip the cream and sugar until very soft peaks form.
Add the peanut butter mixture and whip until well mixed and smooth.
Pour the filling into the tart base and smooth the top.
For the topping:
Spoon the melted chocolate into a disposable piping bag, cut a small hole in the tip and drizzle over the top of the tart.
Sprinkle the peanuts on top and serve.
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