Vanilla, caramel and peanut tartlet composed of
– a sweet pastry,
– a peanut cream,
– caramel and peanuts,
– a vanilla dome,
– a mirror icing.
Material used
– Silikomart 70mm perforated tart moulds
– Micro-perforated baking mat
– Ancel 210 bloom gelatine (gold quality)
Ingredients
Vanilla dome (the day before)
✔50g single cream
✔50g white chocolate
✔Vanilla pod or vanilla powder
✔100g cold liquid cream 30% fat
✔3g gelatine
Sweet pastry
✔70g soft butter
✔130 g flour
✔45 g icing sugar
✔15 g almond powder
✔1 pinch of salt
✔1 egg yolk
Peanut cream
✔30g butter
✔30g icing sugar
✔30g peanut powder
✔30g eggs
Caramel and peanuts
✔100g caster sugar
✔20g glucose
✔30g semi-salted butter
✔100 g full cream
✔some peanuts
Baking
160°C
20 minutes
Peanut Praline
✔150g unsalted peanuts
✔75g caster sugar
White chocolate and peanut icing
✔45g sugar
✔45g glucose
✔25g water
✔40g white chocolate
✔20g praline peanuts
✔2 sheets gelatine (4g)
✔30g unsweetened condensed milk
The recipe
For 4 tarts
Vanilla dome (the day before)
✔50g single cream
✔50g white chocolate
✔Vanilla bean or vanilla powder
✔100g cold liquid cream 30% fat
✔3g gelatine
In a bowl of cold water, soften the gelatine sheet. In a saucepan, heat the cream and vanilla. Remove from the heat and add the wrung-out and softened gelatine and the melted white chocolate. Mix well. Set aside. Whip the cold cream with an electric mixer. Gently add the cooled mixture. Pour into your silikomart ring Klassik tart mould. Place in the freezer.
Sweet dough
✔70 g soft butter
✔130 g flour
✔45 g icing sugar
✔15 g almond powder
✔1 pinch of salt
✔1 egg yolk
Mix all the ingredients together. Roll out the dough thinly between 2 sheets of baking paper and then put it in the fridge for 30 minutes. Line the circles and prick the pastry with a fork. Bake the tart shells at 160° for 12 minutes.
Peanut cream
✔30g butter
✔30g icing sugar
✔30g peanut powder
✔30g eggs
For the peanut powder, blend unsalted peanuts very finely.
Mix the butter with the icing sugar. Add the peanut powder and eggs. Pour into the bottom of the tarts and bake for about ten minutes. Leave to cool.
Caramel and peanuts
✔100 g caster sugar
✔20 g glucose
✔30 g semi-salted butter
✔100 g full cream
✔+peanuts
In a saucepan, melt the sugar and glucose. Then add the previously heated liquid cream in several stages. Then off the heat, finish by adding the butter cut into pieces. pour the caramel into the bottom of the tarts and place some unsalted peanuts.
Peanut Praline
✔150g unsalted peanuts
✔75g caster sugar
Pour the peanuts onto a baking tray and bake at 150°C for 15 minutes.
In a saucepan, pour the caster sugar and make a caramel. When the caramel has a nice colour, pour it onto a sheet of baking paper and leave to cool. Place the peanuts and the cooled caramel, cut into pieces, in the bowl of a blender and blend until you obtain the praline. With these proportions, you will have peanut praline that you can store in a closed container in the fridge or at room temperature. If you don’t use your praline for a while, the oil from the dried fruit will rise to the surface. Just mix it all together again to use it.
White chocolate and peanut icing
✔45g sugar
✔45g glucose
✔25g water
✔40g white chocolate
✔20g praline peanuts
✔2 sheets gelatine (4g)
✔30g unsweetened condensed milk
In a bowl of cold water, place the gelatine leaves. In a saucepan heat the sugar, water and glucose to 110°C. Remove from the heat and add the wrung-out and softened gelatine. Pour this mixture over the melted chocolate. Stir well. Add the praline and condensed milk. Use a hand blender to mix the mixture evenly. When the temperature is close to 35°C, proceed with the icing of the frozen domes.
Milk chocolate and peanut decoration
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