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This tart creation is just perfect for sweet-lovers who enjoy the smooth vanilla flavor mixed with crunchy peanuts and rich chocolate. All those different textures and tastes make it a fancy dessert you can serve at any special gathering.
I whipped these up for a family get-together once and they vanished within minutes. Now everyone asks me to bring my signature dessert whenever we have something to celebrate.
What You'll Need
- For the crust
- One and a half cups all-purpose flour: this gives your crust just the right texture
- Half cup cold unsalted butter cut into chunks: go for good butter for that flaky crust
- Quarter cup powdered sugar: adds just enough sweetness without making the dough heavy
- One egg yolk: helps everything stick together and adds richness
- One to two tablespoons cold water: just enough to bring the dough together
- For the vanilla cream
- One cup heavy cream: pick one with at least 30% fat for extra richness
- Half cup whole milk: whole milk makes things creamier than skim milk does
- Quarter cup granulated sugar: for just the right sweetness
- One tablespoon vanilla extract: real vanilla makes all the difference in taste
- Three egg yolks: these make everything rich with a golden color
- One tablespoon cornstarch: keeps your cream from getting runny
- For the chocolate peanut topping
- Half cup roughly chopped roasted peanuts: these add crunch and flavor
- Half cup chopped dark chocolate: go for at least 70% cocoa for more flavor punch
- Quarter cup heavy cream: helps make that shiny, smooth topping
How To Make It
- Get the oven ready:
- Turn your oven to 350°F and butter your tart pans really well so the crusts won't stick after baking.
- Mix the dough:
- Throw the flour, cold butter, powdered sugar and egg yolk in a food processor. Pulse until it looks like sand but not too fine. Add cold water bit by bit until it forms a ball that sticks together but isn't sticky.
- Chill it:
- Wrap your dough in plastic and stick it in the fridge for exactly 15 minutes. Don't skip this part - it makes sure the butter gets cold again which gives you that perfect flaky texture.
- Roll and shape:
- Dust your counter with a little flour, roll the dough about 1/8 inch thick and gently press it into your tart pans, making sure to cover the sides too.
- Bake it:
- Pop them in the oven for 15-20 minutes until the edges turn slightly golden. Check after 15 minutes since ovens can be different. Let them cool completely before taking them out of the pans.
- Make the vanilla cream:
- In a thick-bottomed pot, mix the milk, cream and sugar. Heat it on medium while stirring all the time until it just starts to simmer but never boils - you don't want it to caramelize.
- Work on the egg yolks:
- In a big bowl, whisk those egg yolks with cornstarch until they're pale and fluffy.
- Mix hot with cold carefully:
- This part's tricky. Very slowly pour a thin stream of the hot milk mixture into the eggs while whisking like crazy so the eggs don't cook. Then pour everything back into the pot.
- Cook the cream:
- Over medium-low heat, cook the cream while constantly stirring with a wooden spoon. It's done when it coats the back of a spoon and your finger leaves a clear path through it. Then stir in the vanilla extract.
- Cool it down:
- Pour the cream into a clean bowl and cover it with plastic wrap touching the surface so it doesn't form a skin. Let it cool on the counter then put it in the fridge.
- Make the chocolate peanut topping:
- Chop the dark chocolate finely and put it in a bowl with the cream. Melt it gently in a double boiler, stirring often until it's completely smooth and shiny.
- Add the peanuts:
- Mix the chopped peanuts into the warm chocolate but save some pieces to sprinkle on top at the end.
- Put it all together:
- Spoon lots of the cold vanilla cream into each tart shell - use a piping bag if you want it to look extra neat. Carefully pour the chocolate peanut ganache over the vanilla cream, making sure it's even. Put them in the fridge for at least an hour so everything sets up nicely.
My favorite part of making these is when the warm chocolate meets those roasted peanuts. That simple but magical mix takes me back to childhood treats, when my grandma would make similar desserts for Sunday family gatherings.
Keeping It Fresh
Store your tarts in an airtight container in the fridge. They'll stay fresh for 2-3 days. I wouldn't try freezing them though, as the vanilla cream texture might get weird. For the best taste, take them out of the fridge about 15 minutes before you plan to eat them so all the flavors can wake up.
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Tasty Twists
You can easily change this recipe to match what you like. Switch peanuts for hazelnuts or almonds for a different flavor. Try milk chocolate instead of dark if you want something sweeter, or white chocolate for a cool look. For something more exciting, add a tiny bit of sea salt or a dash of chili powder to your chocolate mixture.
Serving Ideas
These tarts go really well with strong coffee or black tea to balance out how rich they are. To make them look fancy, add a tiny bit of edible gold leaf on top of the chocolate or some caramelized peanut pieces. For special times, serve them with a small dollop of lightly vanilla-flavored whipped cream or a scoop of vanilla ice cream to make them even more decadent.
Pro Tips
Always use room temperature ingredients for the crust except the butter which should stay cold. Make sure the tarts are completely cool before trying to take them out of the pans. If your chocolate ganache gets too hard to work with, pop it in the microwave for a few seconds to soften it up.
Frequently Asked Questions
- → How do I make the tart shells?
Mix flour with cold butter, powdered sugar and an egg yolk to make your shells. Add cold water until you get a smooth dough. Chill it before rolling out and baking.
- → What's the trick to perfect vanilla cream?
Heat milk, cream and sugar until barely bubbling. Then mix in warmed egg yolks and a spoon of starch. Keep stirring over low heat until it gets thick.
- → How do I make the chocolate peanut topping?
Melt dark chocolate with heavy cream. Then stir in chopped roasted peanuts and mix until you get a smooth, even topping.
- → How long should the tarts cool?
Put the filled tarts in the fridge for at least one hour before serving. This helps all the layers set properly.
- → Can I make these tarts ahead of time?
You can definitely make them a day early and keep them in your fridge until you're ready to serve them.