Peanut Salted Caramel and Chocolate Tart

bbc.co.uk

Jolleyangel

Paul Hollywood gave Nadiya a handshake on this one

subheading: For the chocolate shortcrust pastry:

250g/9oz plain flour, plus extra for dusting

2 tbsp icing sugar

2 tbsp cocoa powder

140g/5oz unsalted butter, cut in cubes

2 medium free-range egg yolks

1 tsp lemon juice

subheading: For the chocolate ganache:

400ml/14fl oz double cream

400g/14oz dark chocolate (minimum 53% cocoa solids), chopped

60g/2¼oz butter

subheading: For the salted caramel:

65g/2½oz brown sugar

50g/1¾oz butter

2 tbsp golden syrup

85ml/3fl oz double cream

200g/7oz roasted salted peanuts, chopped into small pieces

subheading: For the cinnamon peanut butter:

130g/4½oz roasted peanuts

1½ tbsp peanut oil

1 tbsp honey

½ tsp cinnamon powder

subheading: For the chocolate peanut mousse:

200ml/7fl oz whipping cream

1½ tbsp icing sugar

2 tsp cornflour

2½ tbsp smooth peanut butter

subheading: For the chocolate decorations:

50g/1¾oz dark chocolate (minimum 70% cocoa solids)

subheading: For the peanut powder (optional, see top tips):

3 tbsp peanut butter

6 tbsp tapioca maltodextrin

subheading: To decorate:

cocoa powder, for dusting

Recipe tips How-to-videos

Directions at bbc.co.uk

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