YOUR OWN SWEET TIME

I also call this a Moroccan Snickers tart, as it draws on the flavours from the much-loved chocolate bar.

Baked chocolate mousse tart with spiced date caramel

SERVES 8–12

I also call this a Moroccan Snickers tart, as it draws on the flavours from the much-loved chocolate bar, reconstructing the caramel, chocolate and peanut into a new form.

NUTTY BUTTER CRUST

75 gm toasted peanuts
190 gm plain flour
30 gm caster sugar
¼ tsp fine sea salt
150 gm cold unsalted butter, diced
25 ml iced water

SPICED DATE CARAMEL

125 gm fresh dates, pitted
60 ml water
20 ml cream
20 gm unsalted butter, softened
½ tsp vanilla paste
½ tsp sea salt flakes
140 gm caster sugar Pinch of cayenne pepper
½ tsp ground cardamom Black pepper

BAKED CHOCOLATE MOUSSE

100 gm egg (approx. 2 eggs)
100 gm egg yolk (approx. 5 eggs)
30 gm icing sugar
125 gm dark chocolate (60-70% cocoa), chopped
125 gm milk chocolate, chopped
125 gm unsalted butter, room temperature
½ tsp vanilla paste
¼ tsp fine sea salt Dutch (unsweetened) cocoa powder, for dusting

Blitz nuts in a food processor until they are the size of coarse breadcrumbs. Place crushed nuts, flour, sugar and salt in a large mixing bowl. Using your fingertips, rub butter into dry ingredients until butter lumps are the size of small peas. Add iced water and keep mixing with your hands, lightly squeezing the dough together. Loosely wrap dough; press into