Directions

• For the chocolate crust
• Preheat the oven to 350 degrees Fahrenheit.
• Mix the flour, confectioners’ sugar and cocoa powder into a bowl. Rub in the butter using your fingertips then add the egg yolks, lemon juice and 2 tablespoons cold water.
• Bring the dough together using your hands (if the dough is too dry add a splash more water). Wrap the dough in plastic wrap and chill for 5 minutes in the freezer, or 15 minutes in the fridge.
• Roll out the pastry between plastic wrap to 1/4 of an inch and use it to line a 9″ round loose-based tart pan, or a large rectangular tart pan. Prick the base, line with baking parchment and fill with beans or pie weights.
• Place the pan on a baking tray and bake for 25 minutes. Remove the baking paper and beans and bake for a further 10 minutes. Set aside to cool. As soon as it cools, place in the fridge for 20/30 minutes until ready to unmold. Place the unmolded pastry case on a serving plate.
• For the chocolate ganache
• Bring the cream to a boil in a saucepan. Put the chocolate in a heatproof bowl. Remove the cream from the heat and pour over the chocolate.
• Stir until the chocolate is melted and incorporated into the cream. Add the butter and stir to combine. Divide the ganache between 2 bowls and keep at room temperature.
• For the salted caramel
• Warm the sugar, butter and golden syrup in a pan until the sugar is dissolved. Add the cream and bring to a simmer.
• Transfer to a bowl and leave to cool completely. Once cool, stir in the peanuts then pour into the cooled pastry case and chill in the fridge until set.
• For the cinnamon peanut butter
• Put the peanuts in a food processor and pulse until the peanuts come together in a ball. Add the oil, honey and cinnamon and process to a smooth paste.
• For the chocolate peanut butter mousse
• Whip the cream with the icing sugar and corn starch until soft peaks form when the whisk is removed. Fold in 1 bowl of the reserved ganache and 5 tablespoons of the cinnamon peanut butter. Spread the mousse over the chilled tart when the caramel has set.
• To assemble the tart
• When the mousse layer is set, spread a layer of the ganache over the top – there will be some left. Return the tart to the fridge until the ganache is set. 
• Prepare the truffles. Mix the remaining peanut butter and ganache and spread on a plate. Put in the freezer to firm up, for approximately 10 minutes. With a help of a spoon, create small balls of the peanut butter ganache, and roll them in cocoa powder.
• Remove the tart from the fridge, dust the top with cocoa powder, decorate with truffles.