AuthorGeo FoodsCategoryDessertIngredients
Preparation
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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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 chocolateDirections
1Whizz 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.
Ingredients
Directions
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.