¼ cup cocoa, plus extra for dusting
185g cake flour
125g Stork Bake, chilled and cubed
½ cup icing sugar
3 egg yolks
2 tbsp ice cold water
Peanut butter mousse filling
1 cup chocolate spread
170g smooth cream cheese
¾ cup icing sugar
1 tsp salt
1 ¼ cups smooth peanut butter
1 tbsp vanilla
2 cups cream, whipped stiffly
Chocolate spread, melted
Smooth peanut butter, melted
Caramel sauce (optional)
Chopped chocolate peanut butter bars
Place the cocoa, flour, margarine and icing sugar in a food processor and process until the mixture resembles fine breadcrumbs.
Flatten into a disc, wrap in plastic and refrigerate for 1 hour.
Roll the pastry out to 3mm thick and line a 24cm loose-bottomed tart tin, trimming the edges and prick the base with a fork.
Refrigerate again for 30 minutes then bake blind* at 180C for 15 minutes, remove the paper and weights and bake for another 10-15 minutes until crisp.
Spread the base with the chocolate spread.
Make the filling by beating the cream cheese, icing sugar and salt until fluffy then beat in the peanut butter and vanilla.
Drizzle with melted chocolate spread, peanut butter, caramel and decorate with chopped chocolate bars.
*Baking blind refers to the process of placing baking paper inside the lined tart tin the filling the tart with baking beads, beans or rice to weigh it down and prevent the pastry from puffing up.