CHOCS AWAY

Sink your teeth into these irresistible treats

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Chocolate & peanut caramel tart

Use shop-bought sweet pastry if making your own is a step too far, but the homemade version really is worth the effort.

Serves 10 -Prep 45 mins plus chilling Cook 40 mins VEGETARIAN

PEANUT PASTRY

40g salted peanuts

150g plain flour, plus extra for dusting

1 tbsp icing sugar

90g unsalted butter, chilled and cubed

1 egg yolk

FOR THE PEANUT CARAMEL

150g caster sugar

125ml double cream

25g butter

50g salted peanuts, roughly chopped

FOR THE GANACHE

200ml double cream

150g dark chocolate, finely chopped

1 For the pastry, put the peanuts into a food processor and whizz until fine. Add the flour, icing sugar, butter and a pinch of salt, then pulse until the mix resembles breadcrumbs but still has little lumps of butter. 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. Form into a rough disc, wrap and chill for 30 mins.

2 Heat the oven to 190C/170C fan/gas 5. Roll out the dough on a lightly floured work surface to the thickness of a £1 coin, then use it to line a shallow (about 272-3cm deep) loose-bottomed 23cm tart tin. Prick the base all over with a fork and line with baking parchment, then fill with baking beans and bake for 20-25 mins or until the edges are just browning. Remove the baking beans and paper, then bake for 10-15 mins or until golden brown all over. Leave to cool completely in the tin.