Tarte au chocolat et aux cacahuètes
Une délicieuse recette créée par Celine Plano - conseillère technique - centre CHOCOLATE ACADEMY™ de Chicago
Ingrédients
- 70 g almond flour
- 500 g all-purpose flour
- 180 g confectioner's sugar
- 35 g inverted sugar
- 2 g fleur de sel or kosher salt
- 300 g butter 83% fat, room temp.
- 2 whole large eggs
- 100 g Callebaut Caramel Loaf
- 10 g salted, roasted peanuts
- 520 g heavy cream 35%
- 450 g Callebaut 811 Dark Chocolate 54%
Préparation
- 1
Sable Dough for Tart Shell
- 2
Ingredients
- 3
70 g almond flour
- 4
180 g confectioner's sugar
- 5
2 g fleur de sel or kosher salt
- 6
Method
- 7
In the mixer with paddle attachment, mix the almond flour, confectioner's sugar and fleur de sel.
- 8
Ingredients
- 9
300 g butter 83% fat, room temp.
- 10
Method
- 11
Add the butter and mix well at low speed.
- 12
Ingredients
- 13
2 whole large eggs
- 14
Method
- 15
Add the eggs, mix slowly.
- 16
Ingredients
- 17
500 g all-purpose flour
- 18
Method
- 19
Add the flour and mix at slow speed until homogenous.
- 20
Refrigerate for a minimum of 4 hours, preferably overnight, then sheet out to desired thickness. Line into two 8' tart molds, then bake at 350°F until golden brown (approximately 20 minutes).
- 21
Caramel Layer
- 22
Ingredients
- 23
100 g Callebaut Caramel Loaf
- 24
Method
- 25
Soften the caramel loaf in the microwave. Spread out onto pre-baked tart shell.
- 26
Ingredients
- 27
10 g salted, roasted peanuts
- 28
Method
- 29
Sprinkle the roasted peanuts on top of the caramel.
- 30
Let set for one hour before filling with ganache.
- 31
Dark Chocolate Ganache
- 32
Ingredients
- 33
520 g heavy cream 35%
- 34
35 g inverted sugar
- 35
Method
- 36
In a microwave-safe bowl, heat up the cream and inverted sugar to 150°F.v
- 37
Ingredients
- 38
450 g Callebaut 811 Dark Chocolate 54%
- 39
Method
- 40
Place chocolate into mixing bowl, then cover with the hot cream mixture and mix with a whisk until thoroughly blended. Finally, emulsify with immersion blender for 30 seconds.
- 41
Pour on top of the caramel layer to fill the pre-baked tart shell and let set for 1 hour in the refrigerator.
- 42
Garnish with honey roasted peanuts and Callebaut Milk Chocolate Blossoms.
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