Preheat oven to 200°C.
Sift flour, sugar, and cocoa; rub in butter, add wet ingredients, and chill dough.
Roll pastry, line a 23cm tin, prick base, and add weights.
Bake for 25 minutes, then 10 minutes without weights; let cool.
Melt chocolate with boiled cream and butter; reserve one ramekin for truffles.
Simmer caramel ingredients, cool, stir in peanuts, pour into pastry, and chill until set.
Process peanuts into a ball, then blend with oil, honey, and cinnamon into paste.
Whip cream with sugar and cornflour, fold in ganache and peanut butter, then spread over tart.
Melt decoration chocolate to 32°C and pipe shapes onto parchment to set.
Pulse peanut butter and maltodextrin for powder; roll ganache balls in powder for truffles.
Spread final ganache layer over set mousse and chill again.
Remove from tin, dust with cocoa, and decorate with truffles and chocolate shapes.