It isn’t Easter without a little chocolate, and this indulgent no-bake tart contains healthier dark chocolate.
175g melted unsalted butter
350g digestive biscuits
1 cup thick cream
500g roughly chopped bittersweet dark chocolate
150g Dark chocolate & Vino Cotto Caramel
400g crunchy unsalted peanut butter
3tbsp brown sugar
1 cup roughly chopped unsalted peanuts
- 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.
- Press mixture evenly into the tart tin and refrigerate.
- 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.
- Pour this mixture over the biscuit base, spreading it evenly and return to the fridge to set for at least half an hour.
- 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.
- Pour chocolate ganache over the peanut filling and return to fridge to set for about an hour.
- 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.
- Slice the tart into 12 pieces and serve with peanut brittle and crème fraîche.