For the Crust3/4 cup flour flour
1/4 cup almond meal
1/4 cup butter, cubed
1/3 cup sugar
1 tsp baking powder
pinch of salt
For the Caramel Filling6 tbsp butter
1/2 cup double cream
2 cups sugar
1/2 cup water
1/2 cup roasted peanuts, coarsely chopped
For the Glaze2 ounce dark chocolate
1 tbsp butter
Preheat the oven to 350 ºF. To make the base, in a food processor mix the flour, almond flour, sugar, baking powder, salt and butter. Line an 8×4 inch baking dish with parchment paper. Press the dough, using spatula, into the bottom. Prick the dough with a fork and bake for 15 minutes. Remove from the oven and set aside.
To make the filling, place the water and sugar in a small pan over low heat and stir, until sugar dissolves. Then increase heat to high and bring to the boil. Cook, without stirring for 10 minutes or until mixture reaches 325ºF on Chef Remi Thermometer. Add the butter and cream and stir until well combined. Remove from the heat and add the chopped peanuts. Mix to combine then pour the filling over the crust. Refrigerate for minimum 4 hours.
To make the glaze, melt the dark chocolate and butter over low heat. Using a spatula, smooth the glaze over the top and refrigerate for 2 hours more or until set. Slice to serve.