200g smooth peanut butter (make sure it’s vegan as some brands aren’t)
225g vegan cream cheese
160g can coconut cream
85g maple syrup
85g golden syrup
1 tsp vanilla extract
1/4 tsp sea salt
For the glaze:
120g vegan dark chocolate, very finely chopped
130ml hazelnut milk
1 tbsp caster sugar
For the brittle:
100g caster sugar
2 tbsp water
50g roasted peanuts, roughly chopped
Preheat oven to 180 C.
Place the butter and sugar in a stand mixer fitted with a paddle attachment. Mix on low speed for a minute, then add the vanilla. Add the flour and cocoa powder and mix again. When the dough is evenly mixed, turn off the mixer and form the dough into a ball.
Place the ball into a 23cm fluted tart tin and begin to press the dough to the edges and up the sides of the tin until the tart case is covered.
Use a fork to prick the bottom of tart, then transfer the tart to the oven. Bake for 15-20 minutes, or until the tart case looks dry and crisp. Remove from the oven and allow to cool entirely.
To make the peanut butter filling, blend the peanut butter, cream cheese, coconut cream, maple syrup, golden syrup, vanilla and salt in a blender or food processor until smooth and thickened. Pour the filling into the tart shell, then transfer the tart to the fridge and allow it to chill for at least 3 hours and up to overnight.
To make the glaze, warm the milk and sugar in a small saucepan till they’re hot but not yet simmering. Pour the hot milk over the chocolate and stir until the chocolate is melted and glossy.
Pour the glaze over the top of the tart, and move the tart case around in circular motions to make sure the glaze covers the peanut filling entirely.
Chill the tart for 30 minutes.
In the meantime, make the brittle. Oil a baking tray and set aside. Then place the sugar and water into a small saucepan. Heat, stirring, until the sugar has dissolved and then, without stirring, until you get a lovely dark caramel colour. Working quickly, pour the caramel into the oiled baking tray and quickly sprinkle the peanuts over the top. Leave to cool and when cool smash into shards.
Place shards of brittle into the centre of the tart, slice and serve.