Chocolate & Peanut Butter Mousse Pie

1. Put the flour, sugar, cocoa and salt in a large bowl and mix together with a fork. Make sure there are no lumps of sugar lurking in there.
2. Add the cubed butter and rub everything between your fingers until it resembles breadcrumbs. Avoid overworking the dough or the butter will start melting.
3. Add the egg and 1 tbsp cream and mix together to form a dough. If it’s too crumbly add a second tablespoon of cream.
4. Form dough into a disk, wrap in cling film, and put in the fridge for a couple of hours or overnight.
5. Preheat the oven to 180C (350F). Place a large, flat baking tray on the middle shelf.
6. Dust your worktop and rolling pin with a little flour and roll the dough out to a thickness of about 6mm (1/2 inch). Drape over the rolling pin and carefully transfer to cover a 21cm (8in) loose bottomed tart tin.
7. Gently fit to the tart tin but leave any excess dough hanging over the edges, folding over if too long. This prevents too much shrinkage and ensures trim edges. Chill for an hour.
8. Place baking paper over the tin and fill with baking beans (or dried pulses – I used lentils). Bake for 12 minutes. Take out of the oven, remove the baking beans and paper and lightly score with a fork – without pushing all the way through to the bottom.
9. Return to the oven and bake for a further 5 minutes. Trim the edges and cool completely before using or store in the fridge, still in the pan, covered with cling film for up to two days.

2 tbsp store-bought caramel sauce
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1. Chop the chocolate into small pieces and put in a large bowl.
2. Put two tbsp of hot water in a glass and sprinkle with the gelatine. Mix together thoroughly until gelatine dissolves.
3. Heat the milk in a saucepan until small bubbles appear around the edges. Pour over the chocolate and leave for a couple of minutes.
4. Add the gelatine water and then stir together with a whisk until the chocolate is completely melted and smooth.
5. Gradually add the whipped cream, stirring with the whisk as you do, until smooth.
6. Heat the crunchy peanut butter in the microwave in short bursts until warm enough to easily spread over the prepared tart. Pour the mousse over it (fill halfway up) and chill for 1-2 hours.

For the peanut butter mousse

1. Put two tbsp of hot water in a glass and sprinkle with the gelatine. Mix together thoroughly until gelatine dissolves.
2. Use a stand or hand mixer to whisk the cream cheese, icing sugar, vanilla and peanut butter until smooth. Add the gelatine water and whisk it in.
3. Gradually add the whipped cream and gently stir it in with a hand whisk until smooth.
4. Transfer the mousse to a piping bag fitted with a large star tip and pipe the mousse over the chocolate mousse. Chill for a minimum of 2 hours.
5. Sprinkle with crushed peanuts and drizzle with a little caramel and serve.