Chocolate Peanut Caramel Tart Recipe | Food Diaries | Masala TV | Zarnak Sidhwa | Dessert

Method:
For the pastry, put the peanuts into a food processor and whizz until fine. Add the flour, icing sugar, butter and a pinch of salt, and pulse until the mixture resembles breadcrumbs. Add the egg yolk and pulse briefly, then add ice-cold water, 1 tbsp at a time, whizzing until it comes together as a dough. Form into a rough disc, wrap and chill for 30 minutes. Roll out the dough on a lightly floured surface, then line a shallow loose-bottomed tart tin. prick the base all over with a fork and line with baking paper, then fill with baking beans and bake at 180 degrees c for 20-25 minutes or until the edges are just browning. Remove the baking beans and paper, and bake again for 10-15 minutes more. Cool completely in the tin.
For the peanut caramel, put the caster sugar in a steel pan. Heat gently until the sugar melts and turns caramel. Carefully pour in the cream, butter and stir until melted. Leave to cool slightly then pour into the tart case. Sprinkle evenly with the chopped salted peanuts and leave at room temperature for 1 hour or until fully set.
For the ganache, gently heat the cream and chopped chocolate until simmering. Pour over the set caramel, even out with a spatula and chill for 1-2 hours or until set. Cut into slices to serve.

Method:
Marinate the beef strips with soya sauce, hoisin sauce, sesame oil, brown sugar, garlic, ginger, and red chili flakes. Heat olive oil and stir fry the meat until done. Do not overcook it. Top with green onions. Serve hot over cooked rice or rice noodles.