Preparation time : 25 min
+ 1 hour resting time
Cooking time : 15 min
Cream the butter and icing sugar in the bowl of a food processor.
Incorporate the egg to obtain a homogenous mixture.
Add the flour and salt and mix briefly to combine. Shape the dough into a ball. Wrap in plastic wrap and chill for 30 minutes.
Roll out the dough on a floured work surface then press into the buttered mould.
Preheat the oven to 160°C (320°F) and blind bake for 15 minutes. Let cool on a rack.
Caramel with peanuts
Melt the sugar in a saucepan over medium heat. When the caramel turns golden brown, add the boiling cream. Remove from the heat, add the butter cut into pieces and stir to combine. Return to the heat to thicken the caramel, if needed. Add the coarsely chopped peanuts and stir to combine.
Pour into the tart shell and smooth the surface with a spatula. Set aside.
Using a knife, finely chop the chocolate.
In a saucepan, bring the cream to the boil then pour over the chocolate. Stir until smooth.
Pour over the cooled tart.
Refrigerate for at least 30 minutes before serving.