Preheat oven to 180C (350F or Gas Mark 4)

Heavily grease your springform pan with butter (8-10inch works best)

Beat/whisk together the peanut butter, both sugars, butter and vanilla extract until smooth (I used a mixer with a whisk attachment)

Add the egg to the mixture and beat till combined

Add the chocolate chips, salt and baking powder, then gradually add the flour, mixing until you get a sticky dough mixture (if your using a mixer change to a paddle beater at this point, it will combine quickly so keep an eye on it. Remove the bowl from the mixer scrap down the sides of the bowl and mix the last using a wooden spoon until its all combined)

Use 1/2 of the dough to fill the bottom of the pan, pressing it gently into the edges of the pan (it is sticky so take your time)

Add the jam to the centre of the tart and spread it outwards to cover the base, leaving a 1/2 inch gap around the edges

Use the last of the dough to cover the jam. You may find it easiest to start at the edges creating a 'crust' all the way round then use the remainder of dough to fill the centre of the tart.

Pop it in the oven for 45-55 minutes. The tart will rise a little and become golden brown on top when done.

Place it on a cooling rack and leave it cool for 5-10 minutes before popping the base out of the pan.

Eat it warm or cold, topped with cream