How to cook
In a bowl, mix the flour, baking powder, diced cold butter, powdered sugar and salt. Rub with your hands to make buttery crumbs. Add 2 tbsp water and knead a dough.
Roll it out onto baking paper, cut it with a metal form and place it, with the baking paper, in the fridge for about 10 min. Then bake in a preheated 320°F (160 °C) oven with the fan on for about 40 min. Then leave to cool.
Heat the butter and sugar for the caramel on low heat. Once it starts to caramelize, add the peanut butter and condensed milk. Stir until you obtain a thick homogeneous mixture.
Take the container off the stove and add the peeled peanuts. Leave the mixture to cool a little.
Place the cake layer in a form and pour the caramel over it.
Melt the chocolate in a water bath and distribute it on top. Sprinkle with Himalayan salt, mashed in a mortar and pestle.