PEANUT TARTE AU CHOCOLAT

A delicious recipe created by Celine Plano - Technical Advisor - Chicago CHOCOLATE ACADEMY™ center

📝 Ingredients

• 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%

👨‍🍳 Instructions

1. 1Sable Dough for Tart Shell
2. 2Ingredients
3. 370 g almond flour
4. 4180 g confectioner's sugar
5. 52 g fleur de sel or kosher salt
6. 6Method
7. 7In the mixer with paddle attachment, mix the almond flour, confectioner's sugar and fleur de sel.
8. 8Ingredients
9. 9300 g butter 83% fat, room temp.
10. 10Method
11. 11Add the butter and mix well at low speed.
12. 12Ingredients
13. 132 whole large eggs
14. 14Method
15. 15Add the eggs, mix slowly.
16. 16Ingredients
17. 17500 g all-purpose flour
18. 18Method
19. 19Add the flour and mix at slow speed until homogenous.
20. 20Refrigerate 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. 21Caramel Layer
22. 22Ingredients
23. 23100 g Callebaut Caramel Loaf
24. 24Method
25. 25Soften the caramel loaf in the microwave. Spread out onto pre-baked tart shell.
26. 26Ingredients
27. 2710 g salted, roasted peanuts
28. 28Method
29. 29Sprinkle the roasted peanuts on top of the caramel.
30. 30Let set for one hour before filling with ganache.
31. 31Dark Chocolate Ganache
32. 32Ingredients
33. 33520 g heavy cream 35%
34. 3435 g inverted sugar
35. 35Method
36. 36In a microwave-safe bowl, heat up the cream and inverted sugar to 150°F.v
37. 37Ingredients
38. 38450 g Callebaut 811 Dark Chocolate 54%
39. 39Method
40. 40Place 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. 41Pour on top of the caramel layer to fill the pre-baked tart shell and let set for 1 hour in the refrigerator.
42. 42Garnish with honey roasted peanuts and Callebaut Milk Chocolate Blossoms.