Step 1:

  • Sweet dough
  • Step 2:

  • cream the butter, sugar and salt in a bowl. Add vanilla bean seeds and beat until fluffy. Add egg and mix to combine. Add almond meal and flour and mix until mixture forms a dough.
  • Step 3:

  • place between two sheets of cling wrap, flatten and refrigerate for 2 hours to rest.
  • Step 4:

  • flour bench, lay pastry on top and dust again with flour. Roll to a desired thickness and poke well with a fork. Cut rounds with a 12cm cookie cutter and lay into 10cm diameter tartlet cases. Gently press into tins to fit and roll over tartlets with a rolling pin to trim edges. Refrigerate for 1 hour.
  • Step 5:

  • bake at 160°c for approximately 20-25 minutes or until golden.
  • Step 6:

  • chocolate salted caramel tart and caramelised peanuts
  • Step 7:

  • place sugar and glucose in a saucepan over a medium heat and cook, agitating mixture until sugar is dissolved. Simmer until sugars become a light brown caramel.
  • Step 8:

  • deglaze with cream, add salt and remove from heat. Allow to cool slightly and whisk in butter until smooth and glossy
  • Step 9:

  • half fill tartlet cases with salted caramel and top with 1-2 teaspoons peanuts. Chill to set.
  • Step 10:

  • for ganache, pour cream into a saucepan and almost bring to the boil. Add chocolate and stir until smooth. Add butter and mix until well combined. Fill chilled tartlets with ganache and refrigerate for 20-30 minutes to set.
  • Step 11:

  • decorate with pieces of peanut nougatine.
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