Method

• 1.
  Preheat oven to 200°C. Grease a deep, 24cm round loose-based, non-stick fluted tart pan. Line base with baking paper. Roughly break up cookie dough, cutting the large chocolate chunks into smaller pieces. Roll out dough between 2 sheets of baking paper until large enough to line the prepared pan. Place dough in pan, pushing into the edges and trimming any excess dough. Freeze for 10 minutes.
• 2.
  Place the pan on a baking tray. Line dough with baking paper and fill with baking weights or uncooked rice. Bake for 15 minutes. Remove weights and baking paper. Bake for a further 5-10 minutes or until golden and just firm (crust will shrink a little below the edge of the pan).
• 3.
  Set aside to cool for 15 minutes. Place both chocolates and Milo in a heatproof bowl. Place half the cream in a medium saucepan over medium heat and bring to just below boiling. Pour hot cream over chocolate. Set aside for 30 seconds, then gently stir until melted and combined. Set aside to cool completely and thicken.
• 4.
  Meanwhile, place gelatine in a bowl of cold water. Set aside for 5 minutes to soften. Squeeze excess liquid from gelatine, then place in a small saucepan over low heat until melted. Place caramel and peanuts in a bowl and stir to combine. Stir in gelatine. Working quickly, spoon mixture over the tart base. Using a stand mixer fitted with the whisk attachment, whisk chocolate mixture and remaining 300ml cream together until soft peaks form, being careful not to over-beat the mixture. Spoon mixture over the caramel layer. Refrigerate for 30 minutes.
• 5.
  Remove tart from pan and place on a serving plate. Serve topped with whipped cream and extra Milo.