Chocolate and peanut butter swirl tart ( makes 2 )

2 sweet pastry cases
250g dark chocolate
200ml double cream
1 tbsp golden syrup
50g butter
2 large eggs, beaten
100g white chocolate
4 tbsp smooth peanut butter

1. Melt dark chocolate, cream, syrup and butter together in the microwave
2. Melt white chocolate and peanut butter together in the microwave
3. Spread 2/3 of the white chocolate mixture over the pastry base
4. Top with dark chocolate mixture
5. Dollop on remaining white chocolate mixture
6. Make a swirly pattern using a skewer
7. Bake 160, GM3 for 25 mins