Chocolate Peanut Sable 

50g butter

50g icing sugar

2 egg yolks

Dash vanilla bean powder 

100g bread flour

25g ground peanut 

25g cocoa

Beat the butter, vanilla bean powder, icing sugar, bread flour, ground peanuts and cocoa to a sandy texture. Add the egg yolks. Beat to a homogeneous dough. Roll to a thickness of 3 mm. Freeze, and line an 18cm Square micro-perforated ring. Freeze. Bake at 170ºC for 20 minutes.

Caramel

110g cream

80g sugar

Dash of Vanilla bean powder 

15g butter 

Pinch of sea salt 

Heat the cream and vanilla bean powder, set aside. Caramelise the sugar, add the heated cream gradually, add the butter and salt. Mix and spread onto the base of the tart, freeze.

Banana Namelaka

150g banana 

1tsp lemon juice

8g fish gelatin mass

100g white chocolate (melted)

Dash of vanilla bean powder

55g whipping cream

45g whipping cream

Purée the banana together with the lemon juice, set a side.  Heat the 55g cream and vanilla bean powder, remove from the heat and add the fish gelatin. Pour over the melted white chocolate, mix.  Next add the puréed banana and blend with a stick blender.  Finally add the 45g cream and stick blend again, refrigerate for minimum 4 hours.

Whip to soft peaks using an electric beater, spread over the frozen caramel layer and return to the freezer.

Chocolate Sponge

60g egg

28g egg yolks

85g sugar

40g ground peanuts

25g cake flour

40g cocoa powder

50g melted butter

40g egg white

40g sugar

Whisk the egg white and sugar to soft peaks.  Using a stand mixer fitted with a paddle attachment, beat the eggs, egg yolks, sugar together to creamy and voluminous. Fold in the peanuts and sifted cocoa/cake flour. Fold in the meringue and lastly fold in the melted butter.

Spread into a small Swiss roll tray 23cm x 33cm. Bake on 170C for 10min.

Allow to cool and then freeze the sponge.

Cut a square using a 14cm entremet ring.

Feuilletine Crunchy Layer 

10g milk chocolate (melted) 

6g melted butter

16g Feuilletine

16g crushed lotus biscoff biscuits

20g lotus Biscoff paste  

Mix together to form a paste and spread over the chocolate sponge. Freeze.

Caramel Crémeux

65g sugar

100g cream, heated

A dash of Vanilla bean powder

Make a caramel with the above ingredients, set aside.

30g egg yolks

9g sugar 

65g milk choc, melted

35g softened butter

15g fish gelatin mass

220g lightly whipped cream 

Whisk together egg yolks, castor sugar. Next whisk in the caramel and pour into a saucepan and cook to a crème anglaise. Add butter, fish gelatin and melted choc. Stick blend and allow to cool to 35C, before folding in the lightly whipped cream.

Pour into 16cm square mould, insert the chocolate sponge and freeze.

Glaze the mousse and place on the tart base.

Defrost in the fridge before serving.