- Step 1
For the pastry, place the flour, butter and icing sugar in a food processor and process until the mixture resembles fine breadcrumbs. Add the yolk and water. Process until the dough just starts to come together. Turn onto a lightly floured surface. Knead until smooth. Shape into a disc. Cover with plastic wrap and place in the fridge for 1 hour to rest.
- Step 2
Roll out pastry on a lightly floured surface to a 4mm-thick rectangle. Line a rectangular 11.5 x 34cm (base measurement) fluted tart tin with removable base with the pastry. Trim excess. Place in the fridge for 1 hour to rest.
- Step 3
Preheat oven to 200°C/180°C fan forced. Line the pastry case with baking paper and fill with pastry weights or rice. Place on a baking tray and bake for 12 minutes. Remove paper and pastry weights or rice. Bake for 6 minutes or until golden and crisp. Set aside to cool completely.
- Step 4
Meanwhile, line a baking tray with baking paper. Place Fantales in a small saucepan over low heat. Cook, stirring constantly, for 5-6 minutes or until melted and smooth. Working quickly, stir in popcorn. Spread over the prepared tray. Set aside to cool. Break into pieces. Place half the pieces evenly on the tart base. Scatter with the peanuts.
- Step 5
Place brown sugar, butter and 150ml of the cream in a small saucepan over medium-low heat and cook, stirring, for 3 minutes or until smooth. Bring to the boil. Simmer for 6-7 minutes or until deep golden. Remove from heat. Cool for 1-2 minutes. Pour over tart. Set aside for 1 hour to cool.
- Step 6
Place chocolate and remaining cream in a heatproof bowl set over a pan of simmering water (don’t let the bowl touch the water). Cook, stirring, for 3-4 minutes or until melted and smooth. Drizzle over tart. Set aside for 30 minutes or until just set. Serve with the remaining popcorn mixture.