Chocolate Peanut Caramel Tarts
Crisp, sweet pastry topped with a thick, lucious caramel, roasted peanuts and a dark chocolate ganache.
Equipment
- 4 individual tart shells
- 1 Rolling Pin
- 1 Small saucepan
- 1 medium/large mixing bowl
- 1 Whisk
- 1 Rubber Spatula or Wooden Spoon
Ingredients
- 1 batch sweet pastry homemade or store bought
Caramel
- 125 grams caster sugar
- 1 tbsp water
- 40 grams butter
- 75 grams cream
- 40 grams roasted, non salted peanuts
Dark Chocolate Ganache
- 100 grams dark chocolate high quality
- 75 grams cream
Instructions
Pastry cases
- Preheat oven to 170°c (340°f) or 160°c (320°f) if fan assisted.
- Divide the sweet dough into 4 smaller pieces. Lightly flour a work surface and using the rolling pin, roll out each piece thinly to a few cm bigger than the pastry shells you are using.
- Carefully fit the pastry into each tin and trim off any excess.
- Place small pieces of parchment paper directly onto the pastry to cover the base and add in baking weights/dried beans/rice to help keep the paper down.
- Bake for 20-25 minutes until the base is cooked and starting to turn a light brown. Allow pastry shells to cool before next step.
Caramel
- In a small saucepan, add the sugar and water.
- Heat on medium/medium-high until the mix starts to bubble.
- Continue cooking until you reach a light amber colour, swirling the pan often to prevent burning.
- Take off the heat and add in the butter. Be careful as it may splutter. Whisk well and return to the heat. The sugar may crystilise when you add the butter, this is normal and you can dissolved it later.
- Cook for another minute before removing from the heat and whisking in the cream. Be careful as it may splutter.
- Return to the heat and cook for another 3-4 minutes, whisking often until all the sugar has dissolved again.
- Take off the heat and allow to cool slightly.
- Pour about a tablespoon of caramel into each cooled tart case.
- Sprinkle some roasted peanuts all over the caramel and cover with another tablespoon of caramel.
- Allow to coo slightly before the next layer.
Dark Chocolate Ganache
- Chop up your chocolate if using blocks and add to your mixing bowl.
- Add the cream to a small saucepan and heat on medium until close to boiling.
- Pour the hot cream directly over the chocolate in the bowl and leave to stand for 1 minute without touching.
- Whisk together until a smooth ganache has formed and all the chocolate has melted.
- Pour on top of the cooled caramel and fill to the top as close as possible.
- Decorated with a sprinkle of peanuts and a little sea salt.
- Allow to cool and set for at least 2 hours before serving.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.