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.
Step 2
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.
Step 3
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.
Step 4
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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