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Choc ganache tarts with peanut brittle recipe
Choc ganache tarts with peanut brittle recipe
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Decadent tarts with buttery chocolate and nut perfection.
Ingredients:
  • 300g plain flour
  • 120g almond meal
  • 24.00 gm pure icing sugar
  • 140g Salted Butter, chilled, chopped
  • 1.25 gm ground cinnamon
  • 1 egg yolk
  • 40.00 gm chilled water
  • 375ml cream
  • 130g Slightly Salted Butter, extra, chopped
  • 300g 70% dark chocolate, chopped
  • 20.00 ml hazelnut liqueur (optional)
  • 280g peanuts
  • 440g caster sugar
  • Whipped cream, to serve
Instructions:
  • In a food processor, blend together flour, almond meal, icing sugar, Lurpak butter, and cinnamon until mixture looks like fine breadcrumbs. Add egg yolk and chilled water, then process until dough forms. Transfer pastry to work surface, shape into a disc, cover with plastic wrap, and refrigerate for 30 mins.
  • Grease eight small tart tins. Divide the pastry into 8 portions and roll out each portion into a thin disc. Line the tins with pastry, trim the excess, and chill for 10 minutes.
  • Preheat the oven to 200°C and place the tart tins on a baking tray. Line the pastry cases with baking paper and fill with baking weights or rice. Bake for 10-12 minutes. Remove the paper and weights or rice and bake for an additional 5-6 minutes or until the pastry is golden. Allow it to cool for 20 minutes before using.
  • In a saucepan over medium heat, combine pouring cream and 50g of extra Lurpak butter. Let it come to a boil, then remove from heat. Stir in chocolate and liqueur (if using) until the mixture is smooth. Pour the filling evenly into the pastry cases and refrigerate for 1 hour to set.
  • Prepare a baking tray by greasing it lightly and lining it with baking paper. Spread the peanuts evenly on the tray. In a clean saucepan over medium heat, combine sugar and 1/4 cup (60ml) water. Stir for 3-4 minutes until the sugar dissolves. Increase the heat to medium-high and bring the mixture to a boil. Let it cook without stirring, occasionally brushing the sides of the pan with a wet pastry brush, for 8-10 minutes or until golden. Remove from heat and quickly stir in the remaining Lurpak butter. Pour the toffee over the peanuts on the tray. Allow it to cool and then break into pieces to serve.
  • Present the tarts elegantly on plates, generously dollop with whipped cream, and finish with a sprinkle of crunchy peanut brittle.

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