Glossy Chocolate and Peanut Butter Tart

Serves 8

A chocolate and nut delight for those who love desserts; not at all cloying, as you might expect with peanut butter.

For the base:

500g crushed digestive biscuits 30g nibbed almonds 120g melted butter 2 tbsp maple syrup

For the peanut mix: 360g cream cheese 120g caster sugar 1 jar crunchy peanut butter 300ml softly whipped cream

For the chocolate topping: 60g caster sugar 300ml cream 240g chocolate (55% cocoa solids) 30g butter

Preheat the oven to 180C/350F/gas 4. Grease and line a 23cm spring-base tin with silicone paper.

Mix all the ingredients for the base together and evenly spread on the base of the tin. Place in the oven for 15 minutes. Remove from the oven and cool fully in the tin.

For the peanut mix, cream the cheese, sugar and peanut butter together until smooth. Fold in the cream and pour over the biscuit base. Allow to set.

For the chocolate topping, place the sugar and cream in a saucepan. Place over a low heat, stirring to dissolve the sugar. Bring to the boil, reduce the heat and cook for three minutes, until it’s a pale yellow colour. Add the chocolate and stir until melted. Add the butter and mix.

Cool slightly and pour over the tart. Leave to set in the fridge.

Remove from tin. Remove paper and serve.