Salted Peanut & Chocolate Toffee Tart

Delicious combination of flavours that work together beautifully

  • SERVES 10
  • PREP TIME 15mins
  • COOK TIME 50mins


445g packet frozen Carême Sour Cream Shortcrust Pastry (see note), thawed
220g (1 cup firmly packed) light brown sugar
150g golden syrup
1 tsp vanilla bean paste or extract
100g unsalted butter
4 eggs
300g (2 cups) salted roasted peanuts
80g dark chocolate (70% cocoa solids), chopped
80g milk chocolate, chopped Cocoa, to dust
Double cream, to serve


1. Grease a 24cm springform cake pan, place its base on one end of the pastry and cut a round to line the base. Cut 5cm wide strips from remaining pastry and use to line side of pan. Press the pastry to join edges and ends together. Place in freezer for 30 minutes.

2. Preheat oven to 170C. Place sugar, syrup, vanilla and butter in a saucepan and stir over low–medium heat for 5 minutes or until sugar dissolves. Remove pan from heat. Set aside until mixture is cooled, then whisk in eggs.

3. Combine peanuts and all chocolate, then scatter two-thirds over base of frozen tart shell. Pour filling over, then scatter with remaining peanut mixture. Place pan on an oven tray on bottom shelf of the oven. Bake for 45 minutes or until filling is firm (cover with baking paper if pastry browns too quickly). Cool to room temperature, then refrigerate for 3 hours or until chilled. Dust with cocoa and serve with cream.