Chocolate and Peanut Caramel Tart

AuthorGeo FoodsCategory

Ingredients

 For Peanut Pastry
 40 g salted peanuts
 150 g plain flour
 1 tbsp icing sugar
 90 g unsalted butter
 1 egg yolk
 For Peanut Caramel
 150 g caster sugar
 125 ml double cream
 25 g unsalted butter
 50 g salted peanuts
 For the Ganache
 200 ml double cream
 150 g dark chocolate

Preparation

1

Whizz the peanuts until fine. Add the flour, icing sugar, butter and a pinch of salt, and pulse until it still has little lumps of butter. Add the egg yolk and pulse briefly, then add ice-cold water, whizzing until dough forms. Form into a rough disc, wrap and chill for 30 minutes. Heat the oven to 190°C. Roll out the dough on a lightly floured work surface, use it to line a tart tin. Prick the base all over with a fork and line with baking paper, then fill with baking beans and bake for 20-25 minutes. Remove the baking beans and paper, and bake until golden brown all over. Cool completely. For the peanut caramel, put caster sugar and water into a pan. Heat until the sugar melts, turn up the heat and bubble until you have a rich caramel. Pour in the double cream, mix, then add the butter and stir until melted. Leave to cool slightly then pour into the tart case. Sprinkle with the chopped peanuts and leave until fully set. For the ganache, heat the double cream until simmering. Put the chopped chocolate into a bowl and pour over the cream. Stir until smooth and the chocolate is fully melted. Pour over the set caramel, even out with a spatula and chill until set. Cut into slices to serve.

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Ingredients

 For Peanut Pastry
 40 g salted peanuts
 150 g plain flour
 1 tbsp icing sugar
 90 g unsalted butter
 1 egg yolk
 For Peanut Caramel
 150 g caster sugar
 125 ml double cream
 25 g unsalted butter
 50 g salted peanuts
 For the Ganache
 200 ml double cream
 150 g dark chocolate

Directions

1

Whizz the peanuts until fine. Add the flour, icing sugar, butter and a pinch of salt, and pulse until it still has little lumps of butter. Add the egg yolk and pulse briefly, then add ice-cold water, whizzing until dough forms. Form into a rough disc, wrap and chill for 30 minutes. Heat the oven to 190°C. Roll out the dough on a lightly floured work surface, use it to line a tart tin. Prick the base all over with a fork and line with baking paper, then fill with baking beans and bake for 20-25 minutes. Remove the baking beans and paper, and bake until golden brown all over. Cool completely. For the peanut caramel, put caster sugar and water into a pan. Heat until the sugar melts, turn up the heat and bubble until you have a rich caramel. Pour in the double cream, mix, then add the butter and stir until melted. Leave to cool slightly then pour into the tart case. Sprinkle with the chopped peanuts and leave until fully set. For the ganache, heat the double cream until simmering. Put the chopped chocolate into a bowl and pour over the cream. Stir until smooth and the chocolate is fully melted. Pour over the set caramel, even out with a spatula and chill until set. Cut into slices to serve.

Chocolate and Peanut Caramel Tart

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