Crunchy Nut & Milk Chocolate Tart

Recipe from: olivemagazine.com/recipes/baking-and-desserts/crunchy-nut-and-milk-chocolate-tart/

For the tart base:

75 grams milk chocolate

75 grams dark chocolate

50 grams unsalted butter

150 grams cornflakes cereal, crushed with your hands into smaller pieces

30 grams roasted salted peanuts, finely chopped

For the tart filling:

4 tablespoons dark roast peanut butter

3 tablespoons salted caramel spread or sauce, purchased or homemade

7 tablespoons heavy cream

200 grams of milk chocolate, chopped

Equipment:

9-inch tart pan

To make the base, combine the chocolates and butter in a bowl. Set the bowl over a pot of simmering water to melt the chocolate. Stir together until smooth. Add the cornflakes and peanuts, and mix well, continuing to crush the cornflakes as you mix them. Transfer the mixture to a 9-inch tart pan. Form the bottom of sides of the base, using the back of a spoon or a measuring cup to help form an even layer on the bottom and push the mixture up the sides of the tart pan. Chill for 1 hour or until solid.

Gently warm the peanut butter on the stove or in a microwave safe bowl to help make it spreadable. Spread the peanut butter over the base. Chill for a few minutes to help set the peanut butter. Warm the caramel (you can use the same pan or bowl you used for the peanut butter. Spoon the caramel over the peanut butter layer. Chill again while you make the ganache filling.

Heat the cream in a clean pan until just simmering then pour over the milk chocolate in a bowl and stir until smooth. Leave to cool a little then spoon into the tart case. Chill for 2-3 hours or until solid, then serve in thin slices.

Our Favorite Salty Caramel Sauce:

1 cup granulated sugar

¼ cup water

¾ cup heavy cream

3½ tablespoons unsalted butter

1 teaspoon sea salt

In a heavy-bottomed saucepan, combine the sugar and water over medium-low heat until the sugar dissolves. Increase the heat and bring to a boil, without stirring. If necessary, use a wet pastry brush to wash down any crystals on the side of the pan. Boil until the syrup is a deep amber color, about 5 to 6 minutes.

Remove the sugar from the heat and carefully whisk in the heavy cream. The mixture will bubble. Stir in the unsalted butter, and salt. Transfer the caramel to a dish and cool.

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