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Posted by on Jun 10, 2015 in Paul's Blog | 0 comments

Recipe of The Week – 8th June 2015

Salty Chocolate, Caramel and Peanut Tart

What you need

For the sweet pastry

150g butter
150g icing sugar
450g plain flour
1 egg
2 egg yolks

For the caramel

130g caster sugar
100ml single cream
40g butter
Handful of salted peanuts

For the chocolate ganache

150g good quality dark chocolate
100ml single cream

*

What you do

To make the pastry, mix the butter, icing sugar and flour together in a large bowl to a thick, slightly sandy consistency. Add the egg and egg yolks, then mix together well. Cover in clingfilm and refrigerate the pastry for a couple of hours. It may be necessary to add a dessertspoon or two of water to this mix.

Preheat the oven to 170C/Gas Mark 3. Remove the mixture from the fridge and roll out to a thin pastry, then use it to line a 20cm tart tin. Line with a few layers of cling film (it won’t melt I promise) baking parchment, weight down with baking beans, then bake for 10-15 minutes until golden. Remove from the oven and place to one side.

Put the caster sugar into a pan, add 30ml water and cook over a low heat for 5-8 minutes until the mixture is caramelised the colour of mahogany. Add the cream and butter, then continue to cook, stirring regularly for 3 more minutes. Allow to cool a little and pour the hot caramel into the pastry base and sprinkle the peanuts on the caramel.
For the chocolate ganache, break the chocolate into small pieces and put aside. Heat the cream until it bubbles but ensure that it does not boil. Remove the cream from the heat, add the chocolate and stir until melted. Pour the mixture over the art and refrigerate for 1 hour before serving.

 

 

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