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
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).|
|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
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.