Peanuts and chocolate tart … .. a really very tasty and gorgeous tart, where you can find all the typical autumn flavors, dry fruits and chocolate.
Peanut and chocolate tart, characterized by a very pleasant taste of peanut praline paste, one of my favorite dry fruits.
A 2 chocolates ganache, dark and milk to better balance the bitterness of dark chocolate.
A crunchy peanut praline paste ………
Peanuts and chocolate tart ……. an explosion of flavors and textures for this dessert, perfect for the rainy days we are experiencing nowadays.
Peanuts and chocolate tart
Yield:
6
Ingredients
Cocoa pâte sucrée
- 1 cup + 2 tbsp (150 g) pastry flour
- 3 tbsp (20 g) almond meal
- A scant 1/2 cup (60 g) icing sugar
- 6 tbsp (90 g) soft unsalted butter
- 30 g whole egg
- A pinch of salt
- A generous tbsp (10 g) cocoa powder
Peanuts praline paste mousse
- 6 tsp (30 g) heavy cream , (I)
- 2.5 g gelatin sheets, 200 bloom
- 5 tbsp (75 g) peanuts praline paste
- 1/2 cup + 4 tsp (135 g) heavy cream , (II)
Peanuts praline paste and chocolate crunchy base
- 20 g milk chocolate, 41%, Alunga Cacao Barry
- 15 g dark chocolate 65%, Inaya Cacao Barry
- 3 tbsp (45 g) peanuts praline paste
- 2/3 cup (45 g) crêpes dentelles , (or crumbled and sifted corn flakes)
Two chocolates ganache
- 1/2 cup + 4.5 tsp (140 g) heavy cream
- 1 tbsp (12 g) glucose syrup
- 70 g dark chocolate 65%, Inaya Cacao Barry
- 25 g milk chocolate, 41%, Alunga Cacao Barry
Extra
- Mycryo Cocoa butter
- Cocoa powder
- Tempered milk chocolate
Instructions
Cocoa pâte sucrée
- In the bowl of a stand mixer fitted with paddle attachment, mix butter with almond meal
- and sifted icing sugar.
- Add lightly beaten whole egg and mix to combine.
- Add the sifted flour with cocoa and salt and mix just to combine.
- Flatten the dough into a round disc, wrap in cling film and refrigerate for 8 hours.
- Brush the interior of your ring with butter (7.5 inches - 19 cm.) and place on a baking tray
- with baking paper (I used micro perforated round tart ring, micro perforated tray and Silpat
- non-stick mat).
- Roll the dough gently until you have an even 2mm thickness.
- Gently ease the dough into the sides of the ring, use your fingertips to press the pastry into
- the edges and up the wall of the tin.
- Using the knife, remove the overhanging pastry.
- Prick the base with a fork and refrigerate (or freeze) for 2 hours.
- Heat fan oven to 320 F - 160°C.
- Bake the tart shell for 16/18 minutes and let cool.
- Brush with melted cocoa butter and set aside.
Peanuts praline paste mousse
- Soak gelatin sheets in cold water for about 10 minutes.
- Heat heavy cream (I) until 160F - 70°C, add winged gelatin sheets and stir to melt.
- Pour the mixture in the peanuts praline paste and stir to combine with a rubber spatula.
- Whip heavy cream (II) until soft peaks form.
- Gently combine the 2 mixtures.
- Fill the “Ipnosi” Mould by Pavoni (6 inches - 16 cm) with the mousse, smooth the surface
- with a small spatula, refrigerate then freeze.
Peanuts praline paste and chocolate crunchy base
- In a small bowl, melt the 2 chocolates and peanuts praline paste until about 115F - 45°C.
- Add the crumbled crêpes dentelles and mix to combine.
- Spread an even layer on the bottom of the tart shell and refrigerate for 10/15 minutes to
- set.
Two chocolates ganache
- Melt the 2 chocolates at 115F - 45°C.
- Heat heavy cream with glucose syrup at 175F - 80°C.
- Pout the hot cream over the chocolates in 3 batches, mixing well after each addiction.
- Let the ganache cool until 100F - 38°C and pour inside the tart shell.
- Refrigerate until set.
To assemble
- Remove the mousse from the mould.
- Place the mousse on the surface of the tart and refrigerate for about 2 hours to let the ganache thaw out.
To serve
- Garnish with cocoa powder and tempered milk chocolate sticks and serve.
- Enjoy.
0 Comments