Preheat a conventional oven to 350°F. In a large mixing bowl, cream together the butter and ½ C of sugar. Add the egg and the egg yolk one at a time until incorporated well. In a separate bowl, sift together the flour, sugar, cocoa and salt. Add the sifted ingredients to the creamed mixture a little bit at a time until all the dry ingredients are mixed in well. Spread the mixture out into a sheet pan about ½" thick. Place in preheated oven and blind bake approximately 10 minutes.
Place the sugar in a saucepan over medium-high heat until the sugar caramelizes into a dark caramel color. Once the sugar turns into a caramelized state deglaze with the cream and glucose until fluid again and bring this mixture to 220°F. Remove from heat and allow the temperature of the mixture to drop to approximately 175°F. Once the mixture has cooled down, add the chocolate to the caramel mixture. Let the caramel mixture cool down to approximately 95°F and then mix in the butter and vanilla bean with an immersion blender. Place the caramel mixture in the refrigerator to cool or prepare this mixture the day before to allow time to cool to room temperature. Sprinkle peanuts over cooled tart shell. Once the caramel mixture is cool, place in a pastry bag and squeeze the caramel mixture evenly over the Chocolate Sable. If you do not have a pastry bag, you can pour your caramel mixture evenly over the Chocolate Sable and spread out with a spatula. Freeze approximately 2 hours or until the caramel has set.
Place the chocolate in a large mixing bowl. In a saucepan, bring the cream to a boil and pour onto the chocolate. Let the chocolate and cream rest for 5 minutes and then combine with an immersion blender. Let the ganache cool for about 5 minutes and then blend in the soft butter. Pour the ganache over the Chocolate Sable and frozen caramel mixture and freeze to set. Cut the tart while it is very cold.
Chef's Note: To blind bake a recipe is to place it in the oven uncovered; it is done when it is dry to touch in the center of the cake.