Salted Caramel, Peanut and Chocolate Tart

Crisp pastry, sweet salty caramel and rich, smooth ganache combine in this sumptuous dessert, a favourite at Belle House.

 

Serves 6


INGREDIENTS

 

SWEET PASTRY

500g flour

150g soft butter

100g caster sugar

100g icing sugar

2 eggs

50ml cold water

 

SALTED CARAMEL & PEANUT BASE

30g liquid glucose

185g caster sugar

15g salted butter

100g double cream

1g rock salt

A generous handful of salted peanuts

 

CHOCOLATE GANACHE TOPPING

85g cream

20g butter, softened

75g dark chocolate

10g liquid glucose

Cocoa powder

 

METHOD

• Put flour, butter & sugars into a mixing bowl or food processer and mix until it becomes the texture of breadcrumbs.

• Whisk water and eggs together, pour over flour mixture & mix to create a dough.

• Knead briefly on a floured surface, form into a log shape then wrap in cling film. Place in the fridge & leave to rest for 30 minutes (or it can be frozen at this stage).

• Roll and line a 7” tart case and blind bake, lined with greaseproof paper & baking beans, at 170 degrees for 12 minutes. Remove the beans then bake for a further 4 minutes.

 

• Melt the glucose in a pan, add the sugar and gradually cook until light caramel in colour.

• Gently heat the cream.

• Add the butter to the caramel, add the salt, then slowly add the cream.

• Pour into the cooked tart case and sprinkle over a handful or so of nuts. Allow the caramel to set before making the ganache.

 

• Boil the cream and then take off the heat.

• Melt half the chocolate in a bowl over a pan of simmering water and mix into the cream.

• Add the remaining chocolate, still in cold, solid form, to cool down the mixture.

• When all is combined, gently fold in the softened butter and liquid glucose.

• Pour onto the cooled caramel/nuts and cool.

• To serve, dust with cocoa powder.

 

 

Recipe courtesy of Steve Waites, proprietor of Belle House Restaurant Deli-Traiteur, Bridge Street, Pershore, WR10 1AJ.

 

www.belle-house.co.uk

 

 

 

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