Frozen Caramel Pie

Cut the butter into 2cm cubes and tip into a bowl with the plain flour. With clean hands, gently rub the butter into the flour until only very small pieces of butter remain. Tip in the sugar, along with a pinch of salt, and knead gently until it comes together as a crumbly dough. Press the dough into a deep 23cm tart tin in an even layer, making sure it comes right up the sides. Prick the base with a fork, then put it into the fridge for 30 minutes.

Preheat the oven to 180°C/160°C fan/gas 4.

Bake the tart case for 18–20 minutes until golden brown, then remove from the oven and set aside to cool completely.

Pour the condensed milk, double cream and ManiLife cocoa peanut butter into a bowl, and use an electric whisk to whip until stiff peaks form. Spread in an even layer over the cooled shortbread base, and freeze for 3–4 hours until completely frozen.

Roughly chop the ManiLife cocoa-dusted peanuts. Pour the salted caramel sauce all over the frozen cream, spreading it right to the edges. Scatter over the cocoa-dusted peanuts and freeze again for 15 minutes.

Break the chocolate into small pieces into a heatproof bowl. Melt on high in the microwave in 30-second bursts or over a pan of barely simmering water. Pour over the tart, then spread it out evenly over the surface. Sprinkle with the sea salt flakes.

Return the tart to the freezer for a final 15 minutes, then cut into slices with a warm knife and rejoice.