Pre-heat your oven to 375°F (190°C). Remove a pie shell from the packaging and let it sit at room temperature for 10-12 minutes. Prick the pastry all over with a fork, set it on a baking tray and par bake the shell in the center of the oven for 15 minutes. Remove from oven and set aside until needed.
Combine 1 ½ cups cream, honey, vanilla, spices and salt in a sauce pan over medium heat. Heat mixture without letting it come to a simmer to infuse the flavour from the spices. Once hot, remove from the heat and sprinkle in the chopped chocolate, submerging it completely in the cream, let sit for a few minutes. Stir until melted and smooth. Pour a small amount of the chocolate mixture into the eggs and mix well. Mix the tempered eggs back into the chocolate filling until fully incorporated.
Pour the filling into the prepared shell and bake in the center of the oven for 18-22 minutes. Most of the filling should be set with only the center jiggling slightly. Remove from the oven to cool. Chill the tart in the refrigerator until cold.
To serve, remove the tart from the pan and slice using a hot, clean, sharp knife. In a bowl whip the remaining cream to stiff peaks and fold in the vanilla yogourt. Spoon some of the yogourt mousse onto each slice of tart, garnish with a sprinkling of the chopped peanuts and serve.
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