Double choc-caramel peanut tart

For the perfect finish to any meal, serve up this chocolate caramel tart loaded with crunchy peanuts. It’s a sweet show-stopper.



Note: + Cooling, 3 1/2 hours chilling & overnight setting time



  • 1 cup (250ml) pouring (pure) cream or thickened cream
  • 150g milk chocolate, finely chopped
  • 120g dark chocolate, finely chopped
  • 3 Coles Australian Free Range Egg yolks

Chocolate crumb crust

  • 250g pkt Arnott’s Choc Ripple biscuits
  • 150g dark chocolate, melted
  • 100g butter, melted

Peanut caramel filling

  • 1 cup (220g) caster sugar
  • 1/2 cup (125ml) pouring (pure) cream or thickened cream
  • 80g butter, chopped
  • 1 cup (140g) salted peanuts, chopped
  • 1 tsp sea salt flakes



Grease a 24cm (base measurement) round fluted tart tin with removable base and line base with baking paper.


To make the chocolate crumb crust, process biscuits in a food processor until finely crushed. Add the chocolate and butter. Process until just combined. Spoon into the prepared tin. Use the back of a metal spoon to press over the base and side. Place in the fridge for 30 mins to chill.


To make the peanut caramel filling, stir the sugar and ⅓ cup (80ml) water in a saucepan over medium-high heat for 5 mins or until sugar dissolves. Bring to the boil. Cook, without stirring, for 6-8 mins or until mixture thickens and turns a dark caramel colour. Remove from heat. Carefully add the cream and butter. Stir until smooth. Stir in the peanut and salt. Set aside for 10 mins to cool. Pour over the biscuit mixture in the tin. Place in the fridge for 3 hours or until firm.


Place cream in a medium saucepan over medium heat. Bring to a simmer. Remove from heat. Place the combined chocolate in a heatproof bowl. Pour over the cream. Stir until the chocolate melts and mixture is smooth.


Use an electric mixer to whisk the egg yolks and 1 tbs water in a heatproof bowl over a saucepan of simmering water for 4-5 mins or until thick and pale. Continue whisking for 5 mins or until the mixture thickens. Remove from heat. Add the cream mixture and whisk until it reaches room temperature. Pour over the peanut mixture in the tin. Place in the fridge overnight or until set.


To serve, transfer the tart to a large serving plate. Cut into wedges. 

Serve with chopped Maltesers, chocolate curls, caramelised banana slices, chopped Violet Crumble and whipped cream.

Get ahead: Make the tart, without toppings, up to 1 day ahead. Store the tart in an airtight container in the fridge.

Dietary information


Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.