PEANUT TARTE AU CHOCOLAT

Ingredients

• 70 galmond flour
• 180 gicing sugar
• 2 gfleur de sel or kosher salt
• 300 gbutter, 83% fat, at room temperature
• 2large eggs
• 500 gplain flour
• 100 gCallebaut Caramel Loaf
• 10 gsalted roasted peanuts
• 520 gdouble cream, 35% fat
• 35 ginverted sugar
• 450 gCallebaut 811 dark chocolate, 54%
• to tastehoney-roasted peanuts, for garnish
• to tasteCallebaut milk chocolate blossoms, for garnish

Instructions

1. 1

   Mix dry ingredients

   Using a mixer fitted with a paddle attachment, combine the almond flour, icing sugar and fleur de sel.

2. 2

   Add the butter

   Add the room-temperature butter and mix well on low speed.

3. 3

   Mix in eggs

   Add the eggs and mix slowly.

4. 4

   Add the flour

   Add the plain flour and mix on low speed until the dough is homogeneous.

5. 5

   Chill and bake

   Refrigerate the dough for at least 4 hours, preferably overnight, then roll it out to the desired thickness. Line two 20 cm (8-inch) tart tins and bake at 177°C (350°F) until golden brown, about 20 minutes.

6. 6

   Spread caramel

   Soften the caramel loaf in the microwave, then spread it over the pre-baked tart shells.

7. 7

   Add peanuts

   Scatter the salted roasted peanuts over the caramel.

8. 8

   Let caramel set

   Leave the shells to set for 1 hour before adding the ganache.

9. 9

   Heat cream mixture

   In a microwave-safe bowl, heat the cream and inverted sugar to 66°C (150°F).

10. 10

    Make the ganache

    Put the dark chocolate in a mixing bowl and pour the hot cream mixture over it. Whisk until thoroughly combined, then emulsify with an immersion blender for 30 seconds.

11. 11

    Fill and chill

    Pour the ganache over the caramel layer to fill the pre-baked tart shells. Refrigerate for 1 hour to set.

12. 12

    Add the garnish

    Finish with honey-roasted peanuts and milk chocolate blossoms.

What is a peanut tarte au chocolat?

A tarte au chocolat is a French-style chocolate tart, usually built from pastry and a chocolate filling. This version layers caramel and roasted peanuts beneath a dark chocolate ganache for a sweet-salty finish.

The recipe is credited to Celine Plano, Technical Advisor at the Chicago CHOCOLATE ACADEMY centre. Almond flour enriches the tart dough, while the peanut and caramel layer gives the ganache a contrast in flavour and texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2510 calories, 31g protein, 246g carbs, 161g fat.

The flour, sugar and caramel contribute most of the carbohydrates, while butter, cream and chocolate make the tart high in fat; the chocolate, cream, eggs and peanuts provide some protein. Pair a modest slice with fresh fruit, or serve it after a meal with a lighter main course.

The tart shell

Dough mixing: Combine the almond flour, icing sugar and salt before adding the butter, eggs and plain flour in sequence. Keep the mixer on low speed and stop once the dough comes together evenly.

Chilling: The minimum 4-hour rest firms the butter and makes the dough easier to roll and line into the tins. An overnight rest is also allowed by the method.

Baking the pastry

Rolling and lining: Roll the chilled dough to your preferred thickness and line two 20 cm tart tins. The recipe does not specify a thickness, so aim for an even layer across the base and sides.

Doneness: Bake at 177°C for about 20 minutes, looking for a golden-brown shell. The method calls for the shells to be pre-baked before adding the caramel.

Caramel and peanut layer

Softening: Warm the caramel loaf in the microwave just enough to make it spreadable, then smooth it over the baked shells. Avoid heating it longer than needed to soften.

Peanuts: Sprinkle the salted roasted peanuts over the caramel and allow the layer to set for 1 hour before pouring on the ganache. This pause helps keep the layers distinct.

Getting a smooth ganache

Cream temperature: Heat the cream and inverted sugar to 66°C. Use a thermometer if available so the mixture reaches the stated temperature without boiling.

Emulsifying: Pour the hot cream over the chocolate and whisk until blended, then use an immersion blender for 30 seconds. Keep the blender head submerged to limit air bubbles.

Setting and serving

Chilling: Fill the shells with ganache and refrigerate for 1 hour to set. The recipe gives no additional cooling time before serving, so check that the centre is firm enough to slice cleanly.

To serve: Add the honey-roasted peanuts and milk chocolate blossoms as a garnish. The tart is rich, so small slices alongside fresh fruit or unsweetened coffee can make a balanced dessert plate.

Recipe notes & tips

• Measure the two tart tins before rolling so the pastry is divided evenly between them.
• Chill the pastry for at least 4 hours, or overnight, as directed.
• Bake the shells until golden brown before adding any filling.
• Soften the caramel only until it can be spread across the shells.
• Let the caramel and peanut layer stand for the full hour before adding ganache.
• Use the immersion blender for 30 seconds, keeping its head under the ganache.

Variations

• Extra peanuts: Increase the roasted peanut topping for a more pronounced crunch.
• Less sweet garnish: Use plain roasted peanuts instead of honey-roasted ones.
• Different chocolate: Use another dark chocolate in place of the 54% chocolate, allowing for a change in sweetness and intensity.
• Single large tart: Bake the pastry in one larger tin if you have a suitable pan, checking the shell as it bakes.
• Decorative finish: Arrange the chocolate blossoms and peanuts in a simple pattern just before serving.

Common mistakes to avoid

• Warm pastry: Soft dough can be awkward to line; chill it for at least 4 hours before rolling.
• Overmixing: Mixing well past the point of homogeneity can make the pastry less tender; stop once the dough is evenly combined.
• Pale tart shell: The pastry may lack a firm base if removed too soon; bake until it is golden brown.
• Runny caramel: If the caramel is difficult to spread, soften it briefly in the microwave rather than spreading it cold.
• Rushing the layers: Ganache can disturb unset caramel; leave the caramel and peanuts to set for 1 hour first.
• Foamy ganache: Lifting the immersion blender above the surface can incorporate air; keep its head submerged while blending.

How to store

Keep the tart covered in the refrigerator and use within 3 days. Serve chilled or let a slice stand briefly at room temperature; avoid reheating, as it can soften the ganache and caramel.

Frequently asked questions