Ingredients

• 250g/9oz good quality salted crisps
• 100g/3½oz butter
• 4 tbsp golden syrup
• 225g/8oz butter
• cut into cubes
• 375g/13oz dark chocolate (70% cocoa solids)
• chopped
• 3 free-range eggs
• plus 3 yolks
• 150g/5½oz caster sugar
• 125g/4½oz roasted and salted peanuts
• roughly chopped

Directions

• Preheat the oven to 180C/160C Fan/Gas 4. Grease a 23cm/9in
• loose-bottomed
• fairly deep tart tin.
• For the base
• crush the crisps to crumbs in a sealed plastic bag with a rolling pin or use a food processor. Melt the butter with the golden syrup in a pan. Stir in the crisp crumbs to bring together.
• Press the crisp mixture evenly into the base and sides of the tart tin. Line the tin with non-stick baking parchment and fill with baking beans. Put onto an oven tray and bake for 10 minutes. Remove the baking beans and parchment and set aside to cool.
• Meanwhile
• for the topping
• melt the butter and chocolate in a heat-proof bowl over a pan of gently simmering water (make sure the bottom of the bowl does not touch the water)
• stirring now and again until completely melted and glossy. Remove from the heat and leave to cool a little.
• Whisk together the eggs
• yolks and sugar in a large bowl using an electric whisk for 3-4 minutes
• until pale and thickened. Whisk the melted chocolate into the egg mixture
• until completely incorporated. Stir in a little more than half the peanuts.
• Pour the chocolate mixture into the crisp base and sprinkle the remaining peanuts over the top. Bake for 20–25 minutes
• or until almost set
• but still with a very slight wobble. If the tart is still very wobbly
• bake for a further 5 minutes. Leave to cool completely in the tin on a rack
• then chill in the fridge for at least 4 hours.
• Carefully remove from the tin
• slice and serve. Delicious with some vanilla ice cream on the side.