A tasty peanut tart, with salted caramel.
These tartlets are composed of sweet pastry crust, peanut cream, salted caramel and whipped ganache with peanut praline paste.
I recommend to prepare the sweet pastry crust, the peanut praline and the ganache the day before.
The peanut cream and the salted caramel can be made the same day you are planning to bake the tart and assemble it.
You can find the detailed recipe of the salted caramel in this link.
The quantities mentioned in this recipe are good enough for 8 tartlets of 7cm diameter, or a large tart of 18cm diameter.
- Bring all the ingredients to room temperature 30 minutes before starting.
- Cream the butter with the icing sugar and a pinch of salt.
- Whisk in the egg.
- Add almond powder and mix until well combined.
- Add the flour
- Try not to knead the dough or over mix it once the flour is added.
- Lightly spread the dough and cover with a cling film.
- Keep the dough in the fridge for at least 2 hours.
- Spread the dough with a rolling pin between 2 baking sheets and put it in the tartlets molds or the tart tin.
- Freeze the unbaked tartlets or tart for at least 1 hour.
- Freezing the unbaked crust will avoid its shrinkadge when baking.
- Cream the softened butter with icing sugar.
- Add the beaten egg to the mixture.
- Add the peanut powder and mix until well combined.
- Roast the peanuts for 10 minutes in an oven set at 160°C.
- In a large pan, mix water and sugar and bring to a boil.
- After about 2 minutes of boiling, add the roasted peanuts.
- Mix well and gently until the peanuts are well covered with sugar.
- The mixture will turn white and hard. It’s part of the process
- Keep stirring and mixing until the sugar melts again and turns to caramel.
- When the peanuts are well coated with caramel, remove from heat.
- Spread immediately over a baking paper and leave to completely cool.
- Crush coarsely the caramelized peanuts then mix in the mixer until smooth and creamy.
- Prepare your gelatin: rehydrate the gelatin sheets in water or dissolve the gelatin powder in 10g of water.
- Heat 50g of double cream and add the rehydrated gelatin.
- Add the white chocolate, previously melted.
- Add the remaining double cream (100g) and the praline paste.
- Mix well with a hand blender.
- Cover with a cling film. The film should be in contact with the ganache.
- Refrigerate for at least 1 hour. Preferably overnight.
- Whip the ganache. To have a shiny and smooth ganache, you need to whip for about 5 minutes.
- Put the whipped ganache in a piping bag.
- Bake the frozen tartlets or tart in a preheated oven at 160°C for 10 minutes.
- Remove the tin or tartlet molds
- Fill half of the tart with the peanu cream.
- Bake for another 20 to 25 minutes.
- When the tart is set and while it is still warm, fill the rest of it with salted caramel.
- Leave the tart to completely cool down, for at least 1 hour.
- Pipe the whipped ganache on top of the tart.
- Decorate with some caramelized peanuts or peanut praline paste.