Ingredients
Sweet Pastry
Nougat
Salted peanut caramel
Milk chocolate ganache
Method
1.For sweet pastry, process flour, sugar and salt in a food processor to combine, then add butter and process until mixture resembles fine breadcrumbs. Add yolks, process to combine, tip out onto a work surface and bring pastry together with the heel of your hand. Wrap in plastic wrap and refrigerate for 1 hour to rest.
2.Butter a 23cm x 13cm slice tin and line with baking paper. Roll out pastry on a lightly floured work surface to 3mm thick. Line tin with pastry, trim edges and refrigerate to rest (1 hour). Preheat oven to 180°C.
3.Line pastry with baking paper and fill with raw rice, dried beans or ceramic baking beans and blind-bake for 10-15 minutes until starting to crisp up. Remove paper and weights and bake until dry and crisp (8-10 minutes). Cool on a wire rack.
4.For the nougat, cook honey in a small saucepan until 108°C on a sugar thermometer (2-3 minutes) and set aside. Whisk egg white to soft peaks in an electric mixer. Stir sugar, glucose and water in a separate small saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook until 155°C on a sugar thermometer (5-6 minutes).
5.Whisk the honey into egg white in a thin steady stream and, while whisking on low speed, gradually add sugar syrup. Keep whisking until fluffy and cooled to room temperature (5-6 minutes). Pour into tart case until about 1cm deep then leave to set; about 30 minutes. (Pour any leftover nougat into a cake tin lined with baking paper and, once set, enjoy as a delicious treat.)
6.For the peanut caramel, stir sugar and water in a pan over medium-high heat until sugar dissolves, then bring to the boil and cook, without stirring, until a dark caramel (6-8 minutes). Remove from heat and stir in cream, butter and sea salt (be careful; it will spit). Return to heat and cook until smooth (1 minute). Stir in peanuts, stand to cool slightly (15 minutes) then spoon over nougat. Refrigerate until set (3 hours).
7.For ganache, bring cream to boil over medium-high heat, then remove from heat, add chocolate, stand for 1 minute and stir until smooth. Pour onto tart and refrigerate until firm (3-4 hours). To serve, scatter with extra peanuts and slice with a hot knife. It will keep refrigerated for up to a week.
