Choc ganache tarts with peanut brittle
Choc Ganache Tarts with Peanut Brittle combine smooth dark chocolate ganache with crunchy homemade peanut brittle, encased in a buttery almond crust. This dessert is perfect for special occasions or simply to satisfy a sweet craving.
Cook time 35 min
Prep time 20 min
Ingredients:
2 cups all-purpose white wheat flour1 cup almonds
2 tbsp powdered sugar
1/2 cup butter
1 tsp cinnamon
1 yolk
1 tbsp water
1 cup dark chocolate
2 cups peanuts
2 cups sugar
Indulge in the perfect blend of rich chocolate and crunchy peanut brittle with these delectable Choc Ganache Tarts with Peanut Brittle. This dessert brings together a smooth, melt-in-your-mouth ganache paired with the delightful texture and flavor of homemade peanut brittle. Ideal for special occasions or just to satisfy a sweet tooth, this recipe is sure to impress both family and friends.
Instructions:
- Place the almonds in a food processor and pulse until finely ground, but not too long to avoid turning them into almond butter.
- In a large mixing bowl, combine the ground almonds, all-purpose flour, powdered sugar, and cinnamon. Mix well.
- Cut the butter into small cubes and add to the dry ingredients. Use a pastry cutter or your fingers to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Add the egg yolk and water, and mix until the dough comes together. If the dough seems too dry, you can add an extra teaspoon of water, but be careful not to make it too wet.
- Form the dough into a disk, wrap it in plastic wrap, and let it chill in the refrigerator for at least 30 minutes.
- Preheat your oven to 350°F (175°C).
- On a lightly floured surface, roll out the dough to about 1/8 inch thick. Using a round cutter, cut out circles and press them into tartlet pans or a muffin tin to form shells. Poke the bottom of each tart shell with a fork to prevent puffing.
- Bake the tart shells for about 10-12 minutes, or until they are golden brown. Let them cool completely on a wire rack.
- Chop the dark chocolate into small pieces and place them in a heatproof bowl.
- Heat 1 cup of heavy cream (not listed in original ingredients but typically required for ganache) in a small saucepan over medium heat until it just begins to simmer. Do not let it boil.
- Pour the hot cream over the chopped chocolate and let it sit for 2 minutes to melt the chocolate. Stir until smooth and glossy.
- Pour the chocolate ganache into the cooled tart shells, filling them almost to the top. Let the ganache set at room temperature, or speed up the process by chilling the tarts in the refrigerator.
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium saucepan over medium heat, melt the sugar, stirring constantly with a heatproof spatula or a wooden spoon until it turns into a golden amber color. This process requires careful attention to avoid burning the sugar.
- Once the sugar is completely melted and has reached the desired color, quickly stir in the peanuts until they are well coated.
- Immediately pour the peanut mixture onto the prepared baking sheet and spread it out evenly with a spatula. Be cautious as the mixture will be very hot.
- Allow the peanut brittle to cool completely, then break it into small pieces.
- Serve and enjoy your delicious Choc Ganache Tarts with Peanut Brittle!
These Choc Ganache Tarts with Peanut Brittle are a culinary masterpiece that combines the elegant richness of dark chocolate with the satisfying crunch of peanut brittle. The buttery tart crust holds everything together, making each bite a delightful experience. Serve these tarts at your next gathering and watch as they quickly become a crowd favorite.
Choc ganache tarts with peanut brittle FAQ:
Bake the tart shells for about 10-12 minutes, or until they are golden brown. Make sure to cool them completely on a wire rack after baking.
The ganache should be firm to the touch and not liquid. It will set at room temperature, but you can speed up the process by chilling the tarts in the refrigerator for about 30 minutes.
Yes, you can substitute peanuts with other nuts like almonds, cashews, or walnuts for the brittle. Just ensure the cooking time remains the same.
Store any leftover tarts in an airtight container in the refrigerator for up to 3 days. The ganache will remain creamy and the tart shells relatively firm.
If you're looking for a substitute, you can use more all-purpose flour instead of almond flour, or try using ground sunflower seeds for a nut-free option.
Cooking Tips:
- Ensure your butter is cold when making the tart crust for a flaky texture.
- When melting chocolate for the ganache, do so on a low heat or use a double boiler to avoid burning.
- For a smoother ganache, use heavy cream in place of water.
- Allow the tart shells to cool completely before filling them with ganache to prevent the chocolate from melting.
- When making peanut brittle, be cautious of the hot sugar as it can cause burns. Use a candy thermometer to reach the precise temperature.
- Store any leftover tarts in the refrigerator to keep the ganache set and the crust crispy.
- You can experiment with different nuts for the brittle if peanuts are not preferred.
Nutrition Facts
16 ServingsCalories 370kcal
Protein 10g
Carbohydrates 50g
Fiber 4.68g
Sugar 33g
Fat 24g
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