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1
Preheat oven 350.
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2
Place rack centre of oven.
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3
Combine the flour and sugar well, cut in the chilled butter until it looks like coarse meal, add egg yolks one at a time, combining each well.
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4
Add ice water as needed to make a stiff come away from the bowl sides dough.
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5
Wrap with saran and flatten and chill for one hour until firm enough to roll out.
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6
Roll on floured board to a 15-inch circle then place in a 10-inch springform pan.
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7
Lifting and pressing into place but not stretching along bottom and up sides of pan.
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8
Trim excess off top.
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9
Chill while preparing the filling.
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10
Filling: Beat the eggs in a large mixer bowl at low speed until well blended.
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11
Gradually add in the granulatd sugar in a stream while beating.
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12
Add the syrup and melted butter and keep beating until blended.
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13
Peanut layer: Place the peanuts evenly in the bottom of the chilled crust.
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14
Pour half the filling over top and let set for 10 minutes.
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15
Top with the remaining filling easily pouring and making sure all peanuts are covered.
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16
Bake 35 minutes and then cover with foil.
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17
Continue to bake for another 30 minutes to 45 minutes -- until the sides are set but the centre is still slightly jiggily.
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18
Remove from oven and let cool one hour on a wire rack.
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19
Now after the one hour or so spread the peanut butter over top working from the edges to centre ever so gently.
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20
Refrigerate 6 hours or overnight.
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21
Spoon carmel sauce over the peanut butter covering it completely.
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22
Refrigerate until set one hour or so.
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23
Make chocolate ganache:.
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24
Place chopped chocolate in a bowl.
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25
In a saucepot place cream and warm just to a light simmer.
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26
Pour cream over chocolate and stir from centre to edge combining so it melts.
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27
Cover the surface of the chocolate and chill for an hour until its a spreadable consistency.
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28
Using a spatula spread the ganache over the caramel.
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29
Refrigerate to set.
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30
To cut dip a large knife in hot water and wipe clean, after every slice.
