Salted caramel peanut and chocolate tart

This recipe makes about 6-8 small pastries.

SALTED CARAMEL PEANUT & CHOCOLATE TART

200g flour
1 tbsp brown sugar
1 tbsp vanilla sugar
2 tbsp cocoa
100g butter
2 egg yolks

for the peanut caramel
125 brown sugar
60g salted butter
50ml double cream
handful of salted and roasted peanuts

for the chocolate ganache
100g dark chocolate
100ml double cream
1 tbsp butter

To make the pastry mix flour, sugar and cocoa. Add small cubes of cold butter and mix to the consistency of breadcrumbs. Add the yolks and work into a dough. Wrap and chill in the fridge for about 30min. Pre-heat the oven to 200°C. Then roll out the pastry and line small tart tins and prick the base with a fork. Put in the freezer for about 5-10 min. Now blind bake for 15-25 min until baked. Leave to cool on a rack.
To make the caramel dissolve the sugar and 3 tbsp water in a pan. Stir in the butter and the peanuts and raise the temperature until it bubbles and caramel turns toffee colour. Take off the heat and gently stir in the cream. Spoon the caramel in the pastry cases and let cool. To make the ganache heat the cream in a saucepan until it starts to boil. Take off the heat and pour in a bowl over the broken up chocolate. Add the butter and whisk all together. Now spoon over the caramel to form the chocolate layer of the tart and let cool.