Chocolate and Peanut Butter Tart

Preheat the oven to 180°C.

Blend the pretzels into a fine crumb and melt the butter, combine this with the pretzels.

Push this into a 24cm tart tin, make sure to push it to the sides and it’s all evenly distributed.

Pop this into the oven for 5 mins until lightly golden and set aside to cool fully.

For the peanut butter filling, put 300ml double cream, light brown sugar and peanut butter into a pan. Heat on a medium heat for 10 mins, stirring to get a thick peanut butter filling. Add in a big pinch of salt.

Pour the hot peanut butter filling into the pretzel base and then pop it into the freezer to chill whilst you make the chocolate topping.

For the spiced chocolate topping, break up the chocolate. Heat up 300ml double cream and add in the cinnamon stick, cloves, vanilla extract and grate in 1⁄2 the nutmeg. Bring this to a simmer and then turn off the heat. Allow to steep for 30 mins with the lid on.

Reheat the double cream in the pan and strain this over broken chocolate. Allow to sit for 1 minute and then mix together to form a smooth ganache. Add in a big pinch of salt and mix.

Pour the chocolate mixture over the set peanut butter filling and smooth the top. Pop this into the fridge for an hour or until you’re ready to eat it.

To make the honeycomb, start by lining a loaf tin with baking paper.

Mix the caster sugar, peanuts and golden syrup in a pan with the heat off. Turn the heat on to medium and allow it to melt without mixing. Cook for 5 mins until the sugar turns a deep caramel, swirl the pan a few times to make sure all the sugar is melted.

Add in the bicarbonate and mix, immediately put this into the loaf tin and allow to set for 30 mins.

Once it's hard, cut it into small shards and top your tart. Enjoy the tart best at room temperature, slice into pieces and enjoy.