Peanut Tart

Ingredients

For the Crust :

• 60g butter
• 45g icing sugar
• 28g eggs
• 1g sea salt
• 15g almond powder
• 125g flour

For the dorure :

• 20g egg yolk
• 5g liquid cream

Peanut praliné :

• 150g roasted salted peanut
• 100g sugar

Ganache montée peanut praliné :

• 100g liquid cream
• 4g gelatin
• 24g water to hydrate the gelatin
• 98h white chocolate
• 221g liquid cream
• 110g peanut praliné

Caramel :

• 50g sugar
• 55g glucose syrup (1)
• 105g liquid cream
• 28g whole milk (2)
• 28g glucose syrup (2)
• 1g sea alt
• 35g butter
• 25g whole milk (3)

Milk chocolate ganache :

• 200g liquid cream
• 225g milk chocolate
• 20g honey
• 70g butter

Caramelized peanuts :

• 150g salted peanuts
• 90g sugar
• 29g water

Instructions

For the crust :

• Mix the butter, icing sugar, almond, flour, salt , then add the egg and stop the mixer when everything is homogeneous
• Roll the dough between two sheets of parchment paper until it is 2,5mm thickness . Place in the freezer for 20m
• Make the disk of dough and put it on a ring mold. Place for 2h in the freezer before cooking
• Cook for 15m at 160C°
• After 15m, put the dorure on the pie crust and make it cool again for 10/15m

For the peanut praliné :

• Roast the peanut for 10m at 150C°
• In a pot make a caramel with the sugar then pour on the peanut
• Let it cool and mix until praline consistency

Ganache montée peanut praliné :

• Hydrate the gelatin in cold water
• Cook the small amount of cream
• Then incorporate the gelatin
• Pour that on the white chocolate. Make the ganache
• Add the big quantity of cold cream , film and let it in the fridge for at least 8h

For the caramel :

• Bring to a boil the cream with the milk (2), glucose (2) and salt
• At the same time make a caramel with sugar and glucose (1) until it reaches 180C
• Deglaze the caramel with the cream mixture
• Put back on the stove and cook until 107C
• When the caramel reaches 70C° , add the butter , mix, add the milk (3) and mix

Caramelized peanuts :

• Cook the sugar and water to 110C. Then add the peanuts
• Put on a parchment paper

Chocolate ganache :

• In a pot cook the cream and honey
• Then pour on the milk chocolate
• Then add the butter and mix the ganache

To assemble :

• In the bottom of the pie crust put a little pie of peanut praline
• Then a layer of caramel
• Pour the chocolate ganache over it and let it chill for 2h in the fridge
• Then whisk the ganache montée like a Chantilly
• Put in on the pie , add the caramelized peanuts and enjoy