Method

• 1.
  Preheat the oven to 160°C/140°C fan-forced. Line the base of a 23cm tart pan with baking paper.
• 2.
  Place the cookies, butter and 1 tsp salt flakes in a food processor and blitz to a wet, sand-like consistency. Press the crumb into the base and side of the tart pan and set aside.
• 3.
  To make the peanut butter caramel, melt the butter in a saucepan over medium–high heat. Stir in the brown sugar and cook for 6-8 minutes, until it starts to bubble. Add the condensed milk and cream, then turn off the heat and stir in 1 tsp salt flakes and the peanut butter.
• 4.
  Now pour the peanut butter caramel into the tart base and pop into the oven for 15 minutes. You’re looking for it to bubble and thicken. Remove the tart from the oven and leave to cool for 30 minutes.
• 5.
  To make the chocolate topping, all you need to do is melt the chocolate and cream – I usually just pop them in a bowl and microwave for 30-second blasts, giving it a stir in between each blast, until melted and combined (it usually takes 1 minute 30 seconds-2 minutes in total).
• 6.
  Pour the chocolate topping over the tart, then sprinkle with the peanuts and some extra salt flakes, if you like. Pop in the fridge for about 1 hour to set.
• 7.
  Slice and devour. Store any leftovers in an airtight container in the pantry for 5 days, or in the fridge for up to 10 days.