Menu

Peanut Tarte au Chocolat A rich layer of gooey caramel and roasted nuts oozes from beneath the thick, decadent dark chocolate ganache in this enticingly-sweet version of chocolate pie. (Chef Celine Plano - Technical Advisor - Chicago CHOCOLATE ACADEMY™ center)

Sable Dough for Tart Shell

Ingredients Preparation
70 g almond flour
180 g confectioner's sugar
2 g fleur de sel or kosher salt
In the mixer with paddle attachment, mix the almond flour, confectioner's sugar and fleur de sel.
300 g butter 83% fat, room temp. Add the butter and mix well at low speed.
2 whole large eggs Add the eggs, mix slowly.
500 g all purpose flour Add the flour and mix at slow speed until homogenous.
Refrigerate for a minimum of 4 hours, preferably overnight, then sheet out to desired thickness. Line into two 8' tart molds, then bake at 350°F until golden brown (approximately 20 minutes).

Caramel Layer

Ingredients Preparation
100 g Callebaut Caramel Loaf Soften the caramel loaf in the microwave. Spread out onto pre-baked tart shell.
10 g salted, roasted peanuts Sprinkle the roasted peanuts on top of the caramel.
Let set for one hour before filling with ganache.

Dark Chocolate Ganache

Ingredients Preparation
520 g heavy cream 35%
35 g inverted sugar
In a microwave-safe bowl, heat up the cream and inverted sugar to 150°F.
450 g Callebaut 811 Dark Chocolate 54% Place chocolate into mixing bowl, then cover with the hot cream mixture and mix with a whisk until thoroughly blended. Finally, emulsify with immersion blender for 30 seconds.
Pour on top of the caramel layer to fill the pre-baked tart shell and let set for 1 hour in the refrigerator.

Garnish with honey roasted peanuts and Callebaut Milk Chocolate Blossoms.


We use cookies to help us improve your experience on our websites. Do you wish to accept cookies? Accept More info