No Bake Chocolate & Peanut Caramel Tart
Prep Time; 30 mins (+ chilling time)
Cooking Time; Nil
350g digestive biscuits
175g unsalted butter, melted
3 Tbspn dark cocoa
Peanut Butter Filling
400g unsalted crunchy peanut butter best
150g Maggie Beer Dark Chocolate & Vino Cotto Caramel
500g bittersweet dark chocolate, roughly chopped
1 cup thickened cream
1 cup unsalted peanuts, chopped
3 Tbspn brown sugar
1 Tbspn Verjuice
Grease a 28cm x 3cm tart tin with a removable base, set aside.
Place the biscuits into a food processor and blend for 2 minutes or until their texture resembles breadcrumbs, then pour in the melted butter and cocoa. Blend for a further 2 minutes until well combined.
Remove the mixture from the processor and press evenly across the base and up the sides of the tart tin. Place into the fridge to keep cool.
Meanwhile, place the peanut butter into a medium glass bowl and gently heat in the microwave for 2 minutes or until it has softened and can be stirred.
Place the caramel into a separate small bowl and gently heat in the microwave for 30 seconds. Pour the caramel into the bowl with the peanut butter and stir to combine.
Pour the chocolate caramel mixture onto the biscuit base and spread to evenly cover the base. Return to the fridge to set for approximately 30 minutes.
To make the chocolate ganache, place the chocolate into a medium sized heatproof bowl and place over a medium sized saucepan 1/3 filled with water. Place saucepan over a high heat and pour in the cream, stirring every 2 minutes to ensure the chocolate does not catch or burn on the bottom. Once the mixture is completely smooth, remove the bowl from the heat and set aside to cool for about 30 minutes (or until 40C, if you have a digital thermometer).
Pour the chocolate ganache over the peanut filling, then return the tart to the fridge to set; this will take approximately 1 hour.
To make the peanut brittle, preheat a fan forced oven to 180C.
Place the peanuts, brown sugar and Verjuice into a bowl and mix together until well combined.
Evenly spread the mixture onto a lined baking tray and place into the preheated oven to bake for 10-12 minutes.
Remove and allow to cool, then crush up to serve.
To serve, remove the tart from the tin and slice into 12 even pieces. Serve with peanut brittle.