For the base
250 g thick-cut salted crisps
100 g butter
4 tbsp golden syrup
For the filling and topping
225 g butter
375 g dark chocolate (70 per cent cocoa solids)
3 egg yokes
150 g caster sugar
25 g roasted and salted peanuts, roughly chopped
Preheat the oven to 180C, and grease a 23 cm deep, loose-bottomed tart tin.
Whiz the crisps to breadcrumb-size pieces in a food processor.
Melt the butter in a small pan with the golden syrup. Tip the crisps into a bowl and stir in the melted butter and syrup.
Press the crisp mixture evenly into the base and sides of the tart tin. Line the case with non-stick baking paper and fill with baking beans.
Place on an oven tray and bake for 10 minutes. Remove from the oven, take out the paper and beans, and set aside.
Meanwhile make the filling.
Melt the butter and chocolate in a heat-proof bowl over a pan of gently simmering water (make sure the bottom of the bowl does not touch the water), stirring now and then until completely melted and glossy.
Remove from the heat and leave to cool a little while you prepare the eggs. Using an electric beater, whisk together the eggs, egg yolks and sugar till thickened and pale.
This may take 3-4 minutes.
Pour the slightly cooled melted chocolate mixture over the egg and sugar mixture, whisking as you pour until completely combined. Stir in 75g of the chopped peanuts.
Pour the chocolate mixture into the tart shell and sprinkle the remaining chopped peanuts over the top.
Bake on the middle shelf of the oven for 20-25 minutes, or until almost set but still with a very slight wobble.
If the tart is still very wobbly, cook for a little longer, but check it every couple of minutes.
Remove and leave to cool on a rack, still in the tin. Then transfer to the fridge for at least 4 hours.
When cool, carefully remove the tart from the tin, cut into slices and serve with cream or vanilla ice cream.