Molten chocolate and salted peanut butter mousse tarts with peanut ice cream

Makes 6 Desserts and puddings

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Method

To make the ice cream, put the cream, milk, honey, peanut butter and 1/8tsp sea salt crystals (preferably Cornish) in a saucepan and heat gently until bubbles start to appear at the edges. Remove from the heat.

Whisk the whole eggs and the yolks together, then gradually pour the milk mixture over, whisking as you go. Return the mixture to the pan and stir over a low heat until the temperature reads 75°C/165°F on a thermometer. Cool for 20 minutes.

Place the peanuts in a blender along with enough custard to cover, and blitz to a fine purée. Mix the peanut mixture into the rest of the custard then pour into a shallow freezer-proof container and refrigerate until cold, then use an ice cream machine to churn. Before serving, remove the lid and place the ice cream in the fridge for 20-30 minutes to soften.

To make the pastry cases, preheat the oven to 200°C/390°F/ Gas 6. Whizz the flour, icing sugar and a pinch of salt in a food processor to combine, then add the butter and process to a fine crumb texture. Add the egg yolks and 1tbsp water and whizz to just combine. Tip out onto a large sheet of cling film and shape into a ball, then flatten, wrap and chill for about 30 minutes or until firm enough to roll out easily. Divide the pastry into 6 pieces and roll out 1 piece at a time (keep using up the off-cuts). Carefully line the tins with the pastry. Chill for 20 minutes. Line the pastry with baking parchment and fill with baking beans. Blind bake the pastry cases for 15 minutes, then remove the beans and paper, brush the inner cases with the whisked egg yolk and bake again for 5 minutes until crisp. Remove from the oven.

To make the filling, set the oven temperature to 180°C/350°F/ Gas 4. Melt the chocolate and butter in a heatproof bowl set over a saucepan filled with 2cm simmering water (without letting the bowl touch the water). Remove and stir to combine. Set aside. Whisk the separated egg white until firm peaks form. Add 50g of the sugar in two batches, whisking well between each addition until firm and glossy.

Without washing the beaters, whisk the 2 whole eggs and the yolk with the rest (75g) of the sugar until the mixture leaves a trail on the surface when you lift the beaters. Sift the cocoa powder and flour over the surface and stir gently. Fold in the melted chocolate followed by the whipped egg white. Half fill each case with the mixture. Add 2tsp of the peanut butter to each, then add the remaining mixture. Bake for 15-16 minutes, until the top crisps and cracks a little. Dust with a little icing sugar. Serve within 5 minutes to get a molten effect, along with the peanut ice cream, whipped cream or crème fraîche.