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.
