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.

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