- 70 g almond flour
- 500 g all-purpose flour
- 180 g confectioner's sugar
- 35 g inverted sugar
- 2 g fleur de sel or kosher salt
- 300 g butter 83% fat, room temp.
- 2 whole large eggs
- 100 g Callebaut Caramel Loaf
- 10 g salted, roasted peanuts
- 520 g heavy cream 35%
- 450 g Callebaut 811 Dark Chocolate 54%
PEANUT TARTE AU CHOCOLAT
Ingredients
Method
Sable Dough for Tart Shell
Ingredients
70 g almond flour
180 g confectioner's sugar
2 g fleur de sel or kosher salt
Method
In the mixer with paddle attachment, mix the almond flour, confectioner's sugar and fleur de sel.
Ingredients
300 g butter 83% fat, room temp.
Method
Add the butter and mix well at low speed.
Ingredients
2 whole large eggs
Method
Add the eggs, mix slowly.
Ingredients
500 g all-purpose flour
Method
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
100 g Callebaut Caramel Loaf
Method
Soften the caramel loaf in the microwave. Spread out onto pre-baked tart shell.
Ingredients
10 g salted, roasted peanuts
Method
Sprinkle the roasted peanuts on top of the caramel.
Let set for one hour before filling with ganache.
Dark Chocolate Ganache
Ingredients
520 g heavy cream 35%
35 g inverted sugar
Method
In a microwave-safe bowl, heat up the cream and inverted sugar to 150°F.v
Ingredients
450 g Callebaut 811 Dark Chocolate 54%
Method
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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