Choco Salted Caramel Tart

Choco salted caramel tart with caramelised peanuts. mmmmmmm……..

Ingredients

• Sweet dough
• 90g unsalted butter
• 50g caster sugar
• 1 pinchsalt
• 1vanilla bean, seeds scrapped and bean discarded
• 1egg
• 20g almond meal
• 160g plain flour
• salted caramel
• 115g caster sugar
• 45g glucose
• 100g pouring cream
• 7.5g salt
• 20g butter
• 1-2 tablespoons roasted and unsalted peanuts
• chocolate ganache
• 80g pure cream
• 50g dark chocolate, chopped
• 25g milk chocolate, chopped
• 14g butter
• peanut nougatine, to decorate

Instructions

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.