Makes 5 tarts

Chocolate streusel base

40g butter (room temperature)

50g almond meal

50g dark brown sugar

6g cocoa powder

20g flour

13.3g butter (room temperature)

salted caramel milk chocolate ganache

30.5ml cream

15ml corn syrup

31.24g milk chocolate

5g cocoa butter

15g butter room temp

30.5g sugar

2 pinches of salt

pastry cream

152ml milk

2 egg yolks

30g sugar

15g corn starch

20g cubed cold butter

half a vanilla pod

peanut butter mousse

150g pastry cream (from above)

6g gelatin powder

30ml water

112g peanut butter

280ml whipped cream

1) To make the chocolate streusel base, mix all ingredients except for the second portion of butter together in a mixer bowl and mix. When a paste forms, take out and roll thin, placing the paste between two baking sheets. Bake at 170°C until dry, then cool at room temperature. Blend in food processor until a fine crumb. Mix the fine crumb with the second portion of butter. Divide into five portions, push each down into the 9-cm rings and set in the refrigerator. Once they are set, remove them from the rings and store in refrigerator. 2) To make salted caramel milk chocolate ganache, place cream and corn syrup in a pot and heat. 3) In another pot, heat just the sugar, stirring constantly until it turns into a dark caramel. Slowly pour the cream mixture into the caramel, whisking to emulsify. 4) Put chocolate and cocoa butter into a bowl. Take caramel mixture off the heat and pour onto chocolate and cocoa butter, then emulsify with a stick blender. Let cool. Blend in butter and salt. Pre-wrap the 6-cm rings with aluminium foil to give each one a base, then fill each one with ganache. 5) To make pastry cream for the peanut butter mousse, bring milk and vanilla to the boil. Whisk together the egg yolks and sugar and whisk in the corn starch. Slowly pour the milk on top of the yolk and place back in the pot. Continually whisk while cooking the mixture out for 3 minutes. Let cool. Place custard mixture into food processor and add cubed butter slowly. Place in refrigerator until completely cold. 6) To make peanut butter mousse, dissolve gelatin powder in ice water, then place in a container in the microwave for 10 to 20 seconds. 7) Whisk together the pastry cream and the peanut butter until combined. Fold in the dissolved gelatin. Fold in the cream. 8) Pipe portions of peanut butter mousse into each of the 9-cm rings and smooth with a spatula.  9) Remove the ganache from its mould, place in the middle of the mousse, and press down slightly. Pipe some more peanut butter mousse on top, covering the ganache, and level out with a spatula. 10) Constructing the dessert from bottom side up, place each chocolate streusel base over each peanut butter mousse. 11) Flip over and let set, either in freezer or refrigerator. 12) Take out before serving and carefully remove the ring from each tart. Serve