We’re big fans of the Great British Bake Off at work. So much, in fact, that for a few years we have had a sweepstake. We get the pictures of each of the competitors from a paper, put them in an envelope and we each pick one out. The deal is if your person is kicked off then you’re out of the competition too. We have the added fun of the following: the loser that week has to bake something which corresponds with weekly theme. This year I had James, 46, from Essex. Unfortunately, James left the tent in week 5, Pudding Week, after a poor showing with an orange and ginger steamed pudding and ornamental trifle terrine.
For my “punishment” I took inspiration from a previous winner, the brilliant and lovely Nadiya Hussain. On Nadiya’s TV show and in her book, Nadiya’s British Food Adventure, there was one recipe which really stood out to me for being innovative and a little weird. This was her Crispy Chocolate and Salted Peanut Tart. Made with a base of crushed up ready salted crisps and filled with decadant dark chocolate and salted peanuts it was just screaming “EAT ME!”
I picked up all the required ingredients from one of our local supermarkets and I got down to business.
I whizzed up the crisps in the food processor until they were about crumb size, melted the butter with the golden syrup and then mixed them together.
Once they were thoroughly mixed I pressed them into the tart case. Once I’d done this I blind baked for 10 minutes using my filler of choice, rice, and grease proof paper. Once it was blind baked I left it to cool down.
While the tart case cooled, I set up a bain-marie and melted together the butter and chocolate. I later realised that I’d missed about a quarter of the butter because I can’t count properly! As far as I could tell it didn’t make a lot of difference as it was still super rich.
After it’s melted together properly, I set it aside and began mixing the eggs, egg yolks and sugar making sure that it thickened up and went pale.
Next I poured the melted chocolate over the eggy mixture and whisked it together until it was properly combined and then stirred in some of the chopped peanuts. Once it was combined I poured the chocolate and egg mixture into the crispy base and then scattered over the remaining chopped peanuts.
I baked the tart for about 30 – 35 minutes. The recipe says 20-25 but my oven is a little inconsistent so it took a bit longer than expected.
It turned out pretty good though, I must say! I left the tart to cool on the side before moving it to the fridge. I took it to work the next day and it went down a treat! It was so rich though that we could only have very small slices at a time and it lasted 3 days!
This tart was so easy and successful, I’ll definitely be making it again. I may change the darkness of the chocolate or the quality of the crisps but other than that this is a perfect recipe!