Chocolate peanut butter tart

Method

1. Preheat the oven to 200°C/fan 180°C/Gas 6
2. Unroll the pastry and use it to line a 36cm x 12cm loose bottomed tart tin
3. Prick the base and line it with greaseproof paper
4. Fill with baking beans and bake for 20-25 mins, until the pastry is set and turning golden
5. Remove the baking beans and continue to cook for another 5 mins, or until the pastry has dried out completely, then leave it to cool
6. Setting aside 2 tbsp, put the peanut butter in a bowl with the cheese, sugar and vanilla, then whisk to combine
7. In a separate bowl, whisk 150ml of the cream into firm peaks
8. Carefully fold through the peanut butter mixture
9. Spoon into the cooled pastry, then chill for 1 hour to set
10. Put the chocolate in a heatproof bowl
11. Pour the remaining cream into a small pan and heat until starting to bubble
12. Pour over the chocolate and leave for 30 seconds
13. Stir well, until it’s smooth
14. Leave to cool slightly, then spread over the peanut layer
15. Chill for 2-3 hours
16. Warm the remaining peanut butter and drizzle over the tart