Chocolate and Peanut Ganache Tartelette
Moderate
4 Servings
15 minutes bake time
Chef: Mark Dodson, courtesy of Great British Chefs. This indulgent tarlette has rich chocolate creaminess on a shortcrust base. Perfect to impress the guests.
Ingredients
- 350 g Jus-Rol™ Shortcrust Pastry Block
For the ganache:
- 120 g smooth peanut butter
- 140 g Double cream
- 100 g milk chocolate
- 40 g Dark chocolate
For the praline:
- 35 g sugar
- 40 g unsalted peanuts, lightly roasted
- ice cream, to serve (vanilla or peanut)
Equipment required
- Tart Tin
- Bowl
- Saucepan
Techniques Used
Method
- Preheat the oven to 180°C/gas mark 4
- Roll out the shortcrust pastry to 0.5cm thick and carefully line four 10cm tartelette cases. Cover the pastry with a layer of baking parchment and fill with baking beans or dried rice
- Bake blind for 10–15 minutes, until the pastry is lightly golden, then carefully remove the baking beans and paper and return the cases to the oven. Bake for another 5 minutes, or until the pastry is a rich, gold colour and fully cooked
- Set aside the cases to cool on a wire rack, then carefully unmould from the tartelette tins
- To make the ganache filling, melt together the two chocolates over a bain marie, stirring occasionally until smooth, then remove from the heat
- Meanwhile, add the peanut butter and double cream to a pan and bring to the boil, stirring until smooth, then pour into the melted chocolate
- Mix well to combine the peanut cream and chocolate mixture, then pour into the pastry cases. Set aside for the ganache to set slightly
- For the praline topping, add the sugar to a small pan and place over a medium heat until it reaches a light caramel (without stirring), then add the peanuts and toss to combine in the caramel. Pour out on to a baking tray lined with baking parchment and leave to cool and set
- Transfer the cooled praline to a food processor and blitz to a crumb (or chop very finely by hand)
- To serve, sprinkle the tops of the tartelettes with the praline crumbs and serve with a scoop of vanilla, or peanut, ice cream
