For the dough
- In a food processor, beat the flour, brown sugar and a pinch of salt. Add the butter. The mixture should look like coarse breadcrumbs and the flour should look slightly yellow.
- Lower the speed and add the egg yolks. Continue processing until completely combined.
- Turn out the dough onto a lightly floured working surface. Using the palm of your hand, press down on the dough to make it come together and mold it into a ball.
- Cover in plastic wrap and refrigerate for 1 hour. Grease and flour a 26 cm tart pan and set aside.
- Preheat oven to 160* C (320* F) Fan.
- Remove dough from refrigerator. Dust a generous amount of flour onto 2 pieces of parchment paper and on the dough.
- Place the dough between the two sheets of parchment paper. Using a rolling pin slowly roll it out.
- If the dough isn’t pliable enough to roll easily, let it sit at room temperature until it softens a bit.
- When you have rolled out the dough a little, dust more flour onto the dough and the inside of both parchment papers. This helps the dough spread easier and you may need to dust it with more flour until it spreads as thin as we need it to be. Continue rolling until the dough is as thin as a stack of 10 sheets of paper.
- Transfer the dough to the tart pan, with the aid of the rolling pin. Press down on the dough, gently with your hands so that it adheres to the sides of the pan. Using a fork, prick little holes onto the bottom of the tart.
- Cover with plastic wrap and add baking weights (or beans) so that the dough doesn’t rise while baking. Cover the baking weights also with another layer of plastic wrap. (Don’t worry the wrap won’t burn at 160* C (320 F).
- Bake for 30 minutes.
- Remove from oven. Remove the plastic wrap and baking weights and brush tart with some egg wash (egg yolk diluted with a little water).
- Bake for 5 minutes at 180* C (356 F) until golden.
- Remove from oven and set aside.
For the filling
- Mix the sugar and 80 ml of water in a pan over medium heat until the sugar dissolves. Cook without stirring until it turns into a dark caramel (6-8 minutes).
- Remove from heat. Add the butter, heavy cream and 1/2 tsp. salt, being careful the hot caramel doesn’t splatter. Put the pan back on heat and stir until completely smooth.
- Remove from heat. Add the peanuts and allow to cool.
- When cool, spread with peanut butter. Refrigerate for 3 hours, until firm.
For the chocolate ganache
- Combine the heavy cream and chocolate in a pan over medium heat until it melts and becomes smooth (2-3 minutes). Set aside.
- Put the yolks and sugar in a metallic bowl. Place bowl over a pot of simmering water (medium heat) and beat together, using a hand whisk until fluffy (5-6 minutes).
- Whisk continuously so that the eggs don’t start to cook.
- Remove bowl from heat. Add to it, the chocolate mixture and transfer to a mixer. Beat, using the whisk attachment until it cools (5-6 minutes). Pour the ganache over the caramel and peanut butter mixture.
- Refrigerate for 3-4 hours until firm.
- Remove from refrigerator about 15 minutes before serving. Sprinkle with finely crushed roasted peanuts.