Peanut tartlet made with
– sweet peanut pastry,
– peanut praline
– a peanut cream,
– a dome of peanut mousse
– mirror icing.
Materials used
– Micro-perforated silicone baking mat
– Silicone ring tart mould Klassik Silikomart (6 cavities)
– Pavoni Peanut mould
– Micro-perforated strip
– Klassik 70mm tart ring Silikomart mould
Ingredients
Peanut mousse
✔30g liquid cream
✔100g praline peanuts
✔120g single cream 30% fat
✔3g gelatine
Peanut praline
✔200g peanuts
✔100g caster sugar
Sweet peanut pastry
✔110g flour
✔20g peanut powder
✔30g sugar
✔70g butter
✔1 egg yolk
✔1 pinch of salt
Peanut cream
✔40g peanut powder
✔40g softened butter
✔40g sugar
✔40g egg
Mirror icing
✔45g sugar
✔45g glucose
✔25g water
✔45g white chocolate
✔35g praline peanuts
✔70g liquid cream
✔4g gelatine
The recipe
For 6 tarts
Peanut praline
✔200g peanuts
✔100g caster sugar
Pour the peanuts onto a baking tray and place in the oven at 150°C for 15 minutes. Pour the caster sugar into a saucepan and make a caramel. Pour onto a sheet of greaseproof paper and leave to cool. Place the peanuts and chopped caramel in the bowl of a blender and blend until you have a peanut praline.
Peanut mousse
✔30g single cream
✔100g peanut praline
✔120g liquid cream 30% MG
✔3g gelatine
Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the 30g of liquid cream. Off the heat, add the wrung-out gelatine and the praline. Mix well and set aside. Whip the 120g of cold cream with an electric mixer. Pour in the previous mixture when its temperature is close to 30°C and stir gently.
Pour into your silikomart ring Klassik tart mould. Place in the freezer overnight or for at least 4 hours.
Sweet peanut pastry
✔110g flour
✔20g peanut powder
✔30g sugar
✔70g butter
✔1 egg yolk
✔1 pinch of salt
Mix all the ingredients together, film and chill in the fridge for 1 hour. Using a rolling pin, roll out the pastry between two sheets of baking paper, then cut out circles and strips. Line the tartlet moulds (optional, use micro perforated strips inside your tartlet moulds) then place in the freezer for 10 minutes while you preheat your oven to 170°C.
Peanut cream
✔40g peanut powder
✔40g softened butter
✔40g sugar
✔40g egg
Cream the butter with the sugar. Add the peanut powder (mix unsalted peanuts) and the egg. Mix well. Remove from the freezer and fill the tartlets. Add a few whole unsalted peanuts. Bake at 175°C for approximately 20 minutes. Leave to cool completely.
Pour the peanut praline into each tartlet.
Mirror icing
✔45g sugar
✔45g glucose
✔25g water
✔45g white chocolate
✔35g praline peanuts
✔70g liquid cream
✔4g gelatine
Place the gelatine leaves in a bowl of cold water. In a saucepan, heat the sugar, water and glucose to 110°C. Remove from the heat and add the gelatine, wrung out and softened. Pour this mixture over the melted chocolate. Stir well. Add the praline and cream. Use an immersion blender to blend the mixture evenly. When the temperature is close to 35°C, proceed with icing the frozen domes.
Assembly
Remove the peanut mousses from the freezer and pour the mirror icing over them. Place the mousses on the tartlets.
I decorated the tartlets with a chocolate peanut made with the Pavoni peanut mould and a little edible gold leaf.
