Tin with a removable base – 20 / 22cm
To make the base: Blitz half of the cornflakes to make a fine crumb.
Gently melt the chocolate and the butter and fold in the blitzed cornflakes and follow with the other half and combine.
Press the mixture into the base of the tin and up the sides, if you are having difficulty with it sticking place in the fridge to cool slightly then try again. Place in the fridge to set.
Next make the filling. Place the sugar in a pan over a medium heat and leave to melt till golden then quickly whisk in the butter and the cream, bubble for a moment then stir in the peanut butter and sprinkle with sea salt. Pour onto the chocolate base and place back in the fridge.
Next make the topping. Place chocolate in a medium bowl. Heat cream in a small saucepan until just beginning to simmer; immediately pour over chocolate. Let sit, undisturbed, 5 minutes. Add butter and mix with a heatproof rubber spatula until smooth and glossy. Pour over the peanut caramel, finish by sprinkling over the crushed peanuts. Place in the fridge to set.
Once ready to serve place the tart on top of a jar or tin. Take a cloth and dip into hot water and run around the side of the tin, repeat till you can undo the clasp and you can easily slide off.
Serve with double cream or crème fraiche.