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Chocolate peanut tartlet- -12/1/12

This tartlet is made with a pate sucrée dough filled with a layer of crushed lightly salted roasted peanut, a layer a caramel, and a layer of chocolate ganache.  When you bite into the tartlet the firs thing you taste is the richness of chocolate ganache that gives way to a soft caramel filling hiding the crunch of salted peanuts and then you get a crunchy rich dough.  The peanut butter powder tastes just like peanut butter but it is fluffy and melts instantly in your mouth! It is so delicious!

This tartlet is so yummy that when I served it there is usually not a crumb left on the plate.


The peanut butter powder is optional!  You can serve it with a nice scoop of ice cream and it will be perfect!


Close look at the tartlet!  Here you can see the different layers inside the tartlets.


Preparation work..


The crust

1 Pâte sucrée recipe - Clink on LINK to see recipe


Chocolate ganache

2 oz 55% dark chocolate

1/4 cup heavy cream

1 1/4 teaspoons light corn syrup



1/4 cup roughly chopped roasted salted peanuts

Peanut butter powder (optional)

1 1/2 tablespoons creamy peanut butter

1 tablespoon peanut oil

1 cup tapioca maltodextrin


Caramel Sauce

1/3 cup plus 1 tablespoon sugar

3/4 teaspoon light corn syrup

1/8 teaspoon fresh lemon juice

3/4 tablespoon water

1/4 cup + 2 tablespoons heavy cream

1/2 tablespoon unsalted butter

In a small pot combine the sugar, corn syrup, lemon juice, and water.

Without stirring, cook the mixture over medium heat until the sugar has dissolves....

and turns a golden color.

It takes a few minutes for the mixture to turn golden so in the meantime In the mean time heat the heavy cream in a separate pot until warm.

Turn the heat to low and poor the cream over the sugar mixture.

The sauce will bubble up so be careful!

Whisk the sauce until the sugar is completely dissolved and the sauce is smooth.


Turn off the heat and add the butter.  Stir until the butter is completely dissolved.

Set aside.

Prepare the dough as directed (recipe on top)

Form the dough into mold and blind bake your dough by putting weight inside the dough.


Pre-heat your oven at 350 degrees.

Bake for 10 to 15 minutes or until the dough is golden brown.

Let the shell cold down and remove the mold.

Spoon some crushed roasted light salted peanuts inside the crust.

Then spoon about 2 teaspoons of the caramel sauce into each shell.

If the caramel has harder re-heat it gently.

Put the tart in the refrigerator to allow the caramel to set slightly so it can be cleanly topped with the ganache

Prepare the ganache:

 Put the heavy cream and light corn syrup  in a bowl and heat it in the microwave.

Once the mixture is hot, put the chocolate in the liquid.

Stir the chocolate until it is melted.

once the chocolate is melted added the butter and stir until well incorporated.

Remove the tartlets from the refrigerator and put about 1 tablespoon of the ganache evenly over the caramel.

Allow the tart to stand at room temperature for a least 30 minutes before serving to allow the ganache time to set. 

The tartlets can be kept a room temperature for up to 8 hours before serving.

This is absolutely optional!  Tapioca Maltodextrin is not available in regular store so I had to buy in online! If you want to make the peanut butter powder combine the peanut butter and peanut oil in a food processor.  Add the Maltodextrin in four parts, processing until fully incorporated each time.  Continue to pulse until a light powder is formed.


Filed as: Chocolate , Tarts

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