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It isn’t Easter without a little chocolate, and this indulgent no-bake tart contains healthier dark chocolate.

Ingredients

Tart Base

3tbsp cocoa
175g melted unsalted butter
350g digestive biscuits

Chocolate Ganache

1 cup thick cream
500g roughly chopped bittersweet dark chocolate

Filling

150g Dark chocolate & Vino Cotto Caramel
400g crunchy unsalted peanut butter

Peanut Brittle

1tbsp Verjuice
3tbsp brown sugar
1 cup roughly chopped unsalted peanuts

Instructions

1. Grease a tart tin with a removable base and which is a 28 cm x 3 cm. In a food processor, place the biscuits and process until they resemble breadcrumbs before adding the cocoa and melted butter. Continue to blend until combined.
2. Press mixture evenly into the tart tin and refrigerate.
3. Place the peanut butter into a medium glass bowl and heat in the microwave for a couple of minutes or until just softened and you can stir it. Put the caramel into a separate bowl and heat for 30 seconds until just softened so it can be stirred. Mix both together.
4. Pour this mixture over the biscuit base, spreading it evenly and return to the fridge to set for at least half an hour.
5. Make the chocolate ganache by placing the chocolate in a medium heatproof bowl and melting over a saucepan filled with simmering water. Add the cream and regularly stir until mixture is completely smooth. Leave to cool for about 30 minutes.
6. Pour chocolate ganache over the peanut filling and return to fridge to set for about an hour.
7. Heat a fan-forced oven to 180° C and place brown sugar, peanuts and Verjuice into a bowl, mixing until combined. Spread the mixture evenly over a lined baking tray and bake for 10 to 12 minutes. Remove and allow to cool before breaking into small pieces.
8. Slice the tart into 12 pieces and serve with peanut brittle and crème fraîche.

Serves 12