Chocolate and peanut ganache tartelette

Preheat the oven to 180°C/gas mark 4

Roll out the shortcrust pastry to ½ cm thick and carefully line four 10cm tartelette cases. Cover the pastry with a layer of baking parchment and fill with baking beans or dried rice

Bake blind for 10–15 minutes, until the pastry is lightly golden, then carefully remove the baking beans and paper and return the cases to the oven

Bake for another 5 minutes, or until the pastry is a rich, gold colour and fully cooked

Set aside the cases to cool on a wire rack, then carefully unmould from the tartelette tins

To make the ganache filling, melt together the two chocolates over a bain marie, stirring occasionally until smooth, then remove from the heat

Meanwhile, add the peanut butter and double cream to a pan and bring to the boil, stirring until smooth, then pour into the melted chocolate

Mix well to combine the peanut cream and chocolate mixture, then pour into the pastry cases. Set aside for the ganache to set slightly

For the praline topping, add the sugar to a small pan and place over a medium heat until it reaches a light caramel (without stirring), then add the peanuts and toss to combine in the caramel. Pour out onto a baking tray lined with baking parchment and leave to cool and set

Transfer the cooled praline to a food processor and blitz to a crumb (or chop very finely by hand)

To serve, sprinkle the tops of the tartelettes with the praline crumbs and serve with a scoop of vanilla, or peanut, ice cream