Chocolate and peanut caramel tart

For the pastry, put the peanuts into a food processor and whizz until fine. Add the flour, icing sugar, butter and a pinch of salt, and pulse until the mixture resembles breadcrumbs but still has little lumps of butter. Add the egg yolk and pulse briefly, then add ice-cold water, 1 tbsp at a time, whizzing until it comes together as a dough. Form into a rough disc, wrap and chill for 30 minutes.

Heat the oven to 190C/fan 170C/gas 5. Roll out the dough on a lightly floured work surface to the thickness of a £1 coin, then use it to line a shallow (about 2¹/2-3cm deep) loose-bottomed 23cm tart tin. Prick the base all over with a fork and line with baking paper, then fill with baking beans and bake for 20-25 minutes or until the edges are just browning. Remove the baking beans and paper, and bake for 10-15 minutes or until golden brown all over. Cool completely in the tin.

For the peanut caramel, put the caster sugar and 2 tbsp of water into a non-stick pan. Heat gently until the sugar melts, then turn up the heat and bubble until you have a rich caramel the colour of a rusty penny. Carefully pour in the double cream, mix, then add the butter and stir until melted. Leave to cool slightly then pour into the tart case. Sprinkle evenly with the chopped salted peanuts and leave at room temperature for 1 hour or until fully set.

For the ganache, gently heat the double cream until simmering. Put the chopped chocolate into a bowl and pour over the cream. Leave for 1 minute, then stir until smooth and the chocolate is fully melted. Pour over the set caramel, even out with a spatula and chill for 1-2 hours or until set. Cut into slices to serve.