200 grams butter, softened slightly, chopped into 3cm cubes
½ cup icing sugar
¼ cup cocoa
1¾ cups plain flour
1 egg yolk
2 tins caramel sweetened condensed milk or dulce de leche
½ cup good quality natural crunchy peanut butter
½ teaspoon sea salt
200 grams dark chocolate, chopped roughly
180 ml cream
8 x 10cm tart tins with removable bases
Pastry: Blend butter, icing sugar, cocoa and flour in a food processor, until it forms large clumpy crumbs. Add the egg yolk and pulse until it comes together in a ball. Tip onto a lightly floured bench and roll into a fat log. Wrap in plastic wrap and chill in the fridge for 15 minutes.
Remove the chilled pastry and allow it to sit at room temperature for 5–10 minutes then slice into 8 even discs.
Put four discs in the fridge, so they don’t get too soft while you work. On a lightly floured surface roll the first four discs out one by one to a diameter slightly bigger than the 10cm tins. It can make it easier to simply flour the bench in an area as big as you want to roll your pastry.
Use a fish slice to gently lift the pastry off the bench and drape it into the first tin. Lightly press the pastry into place up the sides of the tin and into the base. Patch up any tears to create an evenly distributed pastry base. Lightly prick the base with a fork and repeat with the remaining discs. Freeze for half an hour.
Filling: Beat the condensed milk, peanut butter and salt together until combined. Store in a sealed container in the fridge until ready to use. This can be made up to a day before.
Preheat the oven to 180˚C.
Cut out 8 circles of baking paper a little larger than the tins. Put the paper in the pastry shells and fill with baking beans or rice so they come at least part way up the sides of the pastry. This helps give the pastry shells their shape. Bake for 10 minutes, carefully remove the paper and beans and then bake a further 4–5 minutes.
Remove the caramel peanut filling from the fridge and beat again briefly with a wooden spoon. Divide the filling between the tart bases and smooth with the back of a spoon to even out. Bake for 5 minutes until set. Remove from the oven and allow to cool.
Topping: Heat the cream in a small saucepan until just simmering. Remove from the heat, add the chocolate and leave to sit for 3 minutes then whisk to combine. If necessary return to the heat briefly then whisk again until smooth. Leave the chocolate mixture to cool for 15 minutes.
To assemble: Carefully remove the tarts from the tins. Place on a baking tray and pour the chocolate ganache over the cooled caramel filling. Chill for at least 2 hours, but remove half an hour before serving. Makes 8