Chocolate and Peanut Butter Tart
Preheat the oven to 180°C.
Blend the pretzels into a fine crumb and melt the butter, combine
this with the pretzels.
Push this into a 24cm tart tin, make sure to push it to the sides
and it’s all evenly distributed.
Pop this into the oven for 5 mins until lightly golden and set aside
to cool fully.
For the peanut butter filling, put 300ml double cream, light
brown sugar and peanut butter into a pan. Heat on a medium heat
for 10 mins, stirring to get a thick peanut butter filling. Add in a
big pinch of salt.
Pour the hot peanut butter filling into the pretzel base and then
pop it into the freezer to chill whilst you make the chocolate
For the spiced chocolate topping, break up the chocolate. Heat up
300ml double cream and add in the cinnamon stick, cloves,
vanilla extract and grate in 1⁄2 the nutmeg. Bring this to a simmer
and then turn off the heat. Allow to steep for 30 mins with the lid
Reheat the double cream in the pan and strain this over broken
chocolate. Allow to sit for 1 minute and then mix together to form
a smooth ganache. Add in a big pinch of salt and mix.
Pour the chocolate mixture over the set peanut butter filling and
smooth the top. Pop this into the fridge for an hour or until you’re
ready to eat it.
To make the honeycomb, start by lining a loaf tin with baking paper.
Mix the caster sugar, peanuts and golden syrup in a pan with the
heat off. Turn the heat on to medium and allow it to melt without
mixing. Cook for 5 mins until the sugar turns a deep caramel,
swirl the pan a few times to make sure all the sugar is melted.
Add in the bicarbonate and mix, immediately put this into the
loaf tin and allow to set for 30 mins.
Once it's hard, cut it into small shards and top your tart. Enjoy
the tart best at room temperature, slice into pieces and enjoy.