50g ground peanuts
150g peanut butter
150g peanut halves
350g chilled unsalted butter, chopped, plus extra butter for greasing
600g plain flour, plus extra for dusting
3 eggs, plus 1 yolk
300g caster sugar, plus 1 tbsp
100ml cold water, plus 2 tbsp
100g dark chocolate, broken into pieces, plus extra for grating
50ml double cream
23cm fluted deep tart tin
In a large bowl, mix together 200g of the butter and 350g of the flour, then rub the butter into the flour using the fingertips until the mixture resembles breadcrumbs. Mix in the egg yolk, 1 tbsp of sugar and ground peanuts, then add the 100ml water gradually until the mixture comes together into a dough. A little more water may need to be added to bring the mixture together. If the mixture is too wet, add a little more flour. Knead with one hand until the dough is firm, then wrap in an airtight wrap and leave to chill for 1 hr.
Preheat the oven to 200°C/180°C fan/gas mark 6 and roll out the pastry on a surface dusted with flour to fit the tart tin. Grease the tart tin and line it with the pastry. Trim the sides. Line the pastry with baking paper. Fill the tart with baking beans and bake for 10 mins. Remove the baking paper and beans, and cook for 5 mins. Turn the oven to 180°C/160°C fan/gas mark 4.
In the meantime, melt the remaining 150g butter and the dark chocolate in a bowl, in the microwave, for 1-11/2 mins until the mixture can be stirred smooth. Whisk in 200g of the sugar, followed by each egg, one at a time. Mix in the peanut butter and the remaining 250g of flour. Pour the mixture into the pastry case and sprinkle with the peanut halves. Bake for 35-40 mins until an inserted metal skewer comes out clean.
In the meantime, to make the caramel, place the remaining 100g of sugar in a saucepan and add the 2 tbsp of cold water. Set on a low heat without stirring for 5-7 mins until the sugar turns into a liquid. Turn the heat up to medium and cook, stirring, for 1-2 mins until thick and bubbling. Stir in the double cream and cook for 2 mins or until thick.
Drizzle the caramel over the tart and allow to set. Grate chocolate over the top, and serve.
More recipes with peanuts are in the January 2022 issue of LandScape magazine...
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