Kim

Chocolate and peanut caramel tart

I’m a chocolate addict; I cannot get enough. I’m especially a fan of rich, dark chocolate desserts so this was a winner for me. 

Olive Magazine

Ingredients

PEANUT PASTRY

  • salted peanuts 40g
  • plain flour 150g, plus extra for dusting
  • icing sugar 1 tbsp
  • unsalted butter 90g, chilled and cubed
  • egg yolk 1

PEANUT CARAMEL

  • caster sugar 150g
  • double cream 125ml
  • unsalted butter 25g
  • salted peanuts 50g, roughly chopped

GANACHE

  • double cream 200ml
  • dark chocolate 150g, finely chopped

Instructions

  1. For the pastry, put the peanuts into a food processor and whizz until fine. Add the flour, icing sugar, butter and a pinch of salt, and pulse until the mixture resembles breadcrumbs but still has little lumps of butter. Add the egg yolk and pulse briefly, then add ice-cold water, 1 tbsp at a time, whizzing until it comes together as a dough. Form into a rough disc, wrap and chill for 30 minutes.
  2. Heat the oven to 190C/fan 170C/gas 5. Roll out the dough on a lightly floured work surface to the thickness of a £1 coin, then use it to line a shallow (about 21/2-3cm deep) loose-bottomed 23cm 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 or until the edges are just browning. Remove the baking beans and paper, and bake for 10-15 minutes or until golden brown all over. Cool completely in the tin.
  3. For the peanut caramel, put the caster sugar and 2 tbsp of water into a non-stick pan. Heat gently until the sugar melts, then turn up the heat and bubble until you have a rich caramel the colour of a rusty penny. Carefully 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 evenly with the chopped salted peanuts and leave at room temperature for 1 hour or until fully set.
  4. For the ganache, gently heat the double cream until simmering. Put the chopped chocolate into a bowl and pour over the cream. Leave for 1 minute, then stir until smooth and the chocolate is fully melted. Pour over the set caramel, even out with a spatula and chill for 1-2 hours or until set. Cut into slices to serve.