Peanut butter & chocolate tart (no bake)

This is one for all of you peanut butter lovers out there! With an oaty buttery peanut base (made with non-other than hobnob biscuits) and topped with a creamy layer of peanut butter ganache and a salted dark chocolate smooth filling - it’s a dream! I may have had it for breakfast for a few days (shhh).

Peanut butter & chocolate tart (no-bake)

For the base

200g hob nobs

100g salted roasted peanuts + extra to serve

125g unsalted butter, melted

For the peanut filling

125g peanut butter, (smooth or crunchy, whatever you have to hand! But I used deep roasted crunchy Manilife peanut butter) + extra to serve

125g double cream 

100g white chocolate, roughly chopped

For the chocolate filling

150g dark chocolate, roughly chopped + extra to serve

215g double cream 

150g light brown sugar

Pinch flaky sea salt

1 Line the base of a 23cm tart tin with a circle of non-stick baking paper. You want to butter the base of it to stick the parchment down, but not the top of it or you’ll find it difficult to take the tart out of the tin, as the butter will act like a glue. 

2 In a food processor blitz the hob nobs and salted peanuts until you have a sand-like consistency (being careful to not blitz too much or it will turn into a paste because of the peanuts), or place in a sandwich bang and beat with a rolling pin. Place your fine biscuits and peanuts into a bowl and mix in your melted butter. Pour the mix into the prepared tin and using the back of a spoon press the biscuit mixture down so it evenly covers the whole tin and up the sides too. If the mixture sticks to the spoon, just dampen the spoon with a little cold water. Place in the fridge to set.  

3 Meanwhile, prepare the peanut filling. Place the peanut butter, double cream, and white chocolate into a heatproof mixing bowl, place it over a pan of very hot water and allow them to melt together until melted. Don’t worry it will split because of the fat content. So like magic, once melted, quickly whisk in 50ml boiling water, and you will have a thick glossy mixture and it will come back together. Pour into the cooled biscuit base and chill for 1 - 2 hours or until set.  

4 Once set make the chocolate filling, Place the dark chocolate, double cream, sugar and flaky sea salt into a heatproof mixing bowl, place it over a pan of very hot water and allow them to melt together until glossy and Allow to cool until it’s room temperature. Pour on top of the cooled peanut butter layer and allow to set for 4 hours or overnight. 

5 When it’s all set, remove the tart gently from the tin. It’ll be quite stiff to get off the tin, so either leave it out for an hour or so to warm up slightly or lightly run a blow torch around the sides to loosen it enough to remove from the tin. Place on a serving board, sprinkle the top with some roughly chopped salted peanuts, a grating of dark chocolate and a drizzle of peanut butter.