Preheat oven to 160°C fan. Grease a 21cm loose-bottom tart tin.

Blitz the pretzels in a food processor until a coarse flour. Transfer to a bowl and add remaining ingredients. Stir until the mixture just holds together.

Use the back of a spoon to firmly press the mixture into the base and sides of your prepared tin. Bake for 10 minutes, until firm. Allow to cool while you make the filling.

Add the cornflour to a medium saucepan. Add a dash of the milk and whisk to make a smooth paste. While whisking, slowly pour in the remaining milk – there should be no lumps. Whisk in the sugar.

Set over a medium heat and cook for 5 minutes, whisking often, until the mixture thickens to a glue-like consistency.

Reduce heat to low and while whisking, drizzle in the eggs, followed by the cream.

Remove from the heat and add the Pic’s Peanut and Chocolate Butter. Whisk to combine, then whisk in the cocoa powder until there are no lumps.

Pour into your cooled tart base and set in the fridge for at least 8 hours, ideally overnight. Top with whipped cream, pretzels and chopped roasted peanuts, and serve chilled.