Chocolate and peanut custard tart

The peanut-flavoured base gives this indulgent chocolate tart an unexpected twist.

Preparation time:  Around 30 minutes

Cooking time:  Around 50 minutes

Of course, if you don’t like peanuts, you can still make this chocolate custard tart with a traditional biscuit base, but personally, the combination of chocolate and peanuts is one of my favourites.

Ingredients (makes 1 tart):

• Crunchy peanut butter – 50g
• Butter – 50g
• Digestive biscuits – 150g
• Milk – 100ml
• Double cream – 400ml
• Milk chocolate – 400g
• Dark chocolate – 100g
• Eggs – 4

Method:

1. Melt the butter and the peanut butter together in a small pan.  While they’re melting, place the biscuits in a plastic food bag and bash with a rolling pin until they’re just crumbs, then add the biscuit crumbs to the melted butter/peanut butter and mix well.  Leave to cool slightly, then pour the biscuit mixture into a flan-dish (ideally one with a removable base).  Spread the mixture around evenly, then press down firmly (I use my fist wrapped in the food bag to make sure the mixture is firmly pressed into the edges).  Put the base in the fridge to harden;
2. While the base is in the fridge, heat the oven to 120C (for fan assisted ovens). Heat the milk and cream together in a saucepan, and while they’re heating, chop the chocolate into small “chips” (to help it melt more easily).  Put the chocolate chips in a bowl, and when the milk/cream comes to the boil, pour it over the chocolate chips.  Stir until all of the chocolate is melted and the mixture is an even consistency;
3. Beat 3 of the eggs in a separate bowl, then add the yolk from the fourth egg (you can dispose of the white from the fourth egg).  Beat well, and then add the eggs to the chocolate/cream mixture and mix well;
4. Take the base from the fridge, and pour the mixture into the tart case.  If you’re worried about spilling the tart transferring it to the oven, you can half fill the tart case initially, then transfer it to the oven shelf before pouring in the rest of the mixture;
5. Cook for around 40-50 minutes, until the chocolate custard is set but still wobbly.  Remove from the oven and allow to cool, then once it’s at room temperature, remove the tart from the flan-dish.  When you come to serve the tart, run a sharp knife under hot water, to ensure it slices cleanly through the custard tart.

Chocolate and peanut custard tart