1. Pre-heat the oven to 180C(fan), make the pastry and use to line a pie dish, blind bake for 15 - 20 minutes. Allow to cool before adding fillings.

2. For the Chocolate Ganache, Heat the cream in a saucepan, until it is gently simmering.

3. Remove from the heat and immediately add the chocolate and cover with lid. Leave undisturbed for 5 minutes. Then start to whisk from the middle, working your way out towards the sides. mixture will become smooth and velvety. 

4. Pour into the cooled pastry case and chill in the fridge to set.

5. To make the Peanut topping, pour the Condensed Milk into a bowl and whisk in the Peanut Butter, mix until well combined.

6. Pour on top of the chocolate ganache and smooth top. Chill in the fridge until ready to serve.

Enjoy.x​