Method

Biscuit Base
Preheat the oven to 180 ºC.

Split the vanilla pod and scrape out the seeds. Place all of the ingredients, including the vanilla seeds, into a mixer and using a paddle attachment mix on a slow speed until a dough has formed.

Press the dough firmly into the bottom of a cake/tart tin (16cm- 20 cm).

Bake for ± 10-20 minutes until it starts to turn golden brown in colour. Once baked, remove from the oven and let it cool. Lower the oven temperature to 165 ºC.

 Tip: Instead of throwing away the scraped vanilla pods, rather add to a small jar filled with sugar – this will flavour the sugar and result in a beautiful vanilla sugar.

Middle Filling
Whisk the egg whites to soft peaks. Once at the soft peak stage gradually add the sugar and continue to whisk to stiff peaks (meringue stage). Add the rest of the dry ingredients, as well as the orange zest, and mix well.

Gently fold the dry ingredients into the egg whites. Pour onto the baked cooled biscuit and bake at 165 ºC ± 15-20 min until set. Allow the tart to cool completely before adding the last layer and glazing.

Top Layer
Roast the nuts until golden brown. Grind the nuts in a food processor until they look smooth and creamy, about 3 minutes. Transfer the mixture into a bowl. Add salt and sugar to taste. Spread the nut butter over the chocolate layer and chill for 2 hours.

Glaze Layer
In a small saucepan, bring the cream to a simmer. Break the chocolate into pieces in a separate bowl. Once the cream is simmering remove from the heat and pour over the chocolate. Add the zest and stir until the chocolate has melted and you get a smooth silky texture. Pour directly over the peanut butter layer moving the cake in small circles for an even coating. Refrigerate until set.

Now to be creative, use flaked, whole and ground almonds to decorate in your desired pattern.