Peanut And Vanilla Tarts
Individual peanut and vanilla tarts with peanut frangipane, whipped vanilla ganache montée and a frozen peanut praliné centre that softens back into a flowing centre before serving. Finished with crunchy caramelised peanuts.
Peanut & Vanilla Tarts
Individual peanut and vanilla tarts with peanut frangipane, whipped vanilla ganache montée and a frozen peanut praliné centre that softens back into a flowing centre before serving. Finished with crunchy caramelised peanuts.
Equipment
- 8 8cm tart rings
- 1 4.5cm semi-sphere silicone mould
- 1 stand mixer with paddle and whisk attachment
- 1 Food processor or high-speed blender
- 1 Immersion blender
- piping bags
- silicone baking mat or Baking paper
Ingredients
Roasted peanuts
- 450 g raw blanched unsalted peanuts
Peanut praliné inserts
- 250 g deep-roasted peanuts from above
- 150 g caster sugar
- Pinch of sea salt
Vanilla ganache montée
- 250 g thickened cream minimum 35% fat, divided
- 60 g white chocolate finely chopped
- 2 g powdered gelatine
- 12 g cold water
- 1 tsp vanilla extract
Pâte sablée
- 180 g plain flour
- 50 g icing sugar
- 90 g unsalted butter cold and cubed
- 1 egg yolk
- Pinch of salt
- Up to 10 g cold water only if needed
Peanut frangipane
- 50 g lightly roasted peanuts from above
- 50 g icing sugar
- 50 g unsalted butter softened
- 1 egg about 50 g
- Whole deep-roasted peanuts from above, as needed
Caramelised peanuts
- 50 g deep-roasted peanuts from above
- 50 g caster sugar
Instructions
Roast the peanuts
- Preheat the oven to 160°C fan. Spread the 450 g peanuts over a large baking tray and roast for 8 minutes.
- Remove 50 g of the lightly roasted peanuts and set aside for the frangipane. Return the remaining peanuts to the oven for another 5-7 minutes, until deep golden and aromatic. Cool completely.
Prepare the praliné inserts
- Make a dry caramel with the 150 g caster sugar. Once amber, pour it over 250 g of the deep-roasted peanuts and leave to cool and harden completely.
- Break the caramelised peanut mixture into pieces and blend with a pinch of sea salt until it becomes a smooth, fluid praliné.
- Pipe the praliné into 4.5 cm semi-sphere moulds and freeze for at least 12 hours, or overnight.
Prepare the vanilla ganache montée
- Sprinkle the gelatine over the cold water and leave to bloom for 5-10 minutes.
- Heat half of the cream in a small saucepan until just simmering. Remove from the heat, add the bloomed gelatine and stir until completely dissolved.
- Pour the hot cream over the white chocolate. Leave for 1 minute, then whisk until smooth.
- Stir in the vanilla and remaining cold cream. Blend briefly with an immersion blender until completely smooth, keeping the blender head submerged to avoid incorporating excess air.
- Cover directly on the surface and refrigerate for at least 12 hours, or overnight.
Make the tart shells
- Add the flour, icing sugar, salt and cold butter to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until the mixture resembles fine sand and no visible pieces of butter remain.
- Add the egg yolk and mix only until the dough starts to come together. Add a little of the cold water only if the dough is too dry to form a cohesive dough.
- Roll immediately between two sheets of baking paper to about 3 mm thick.
- Line the tart rings with the pastry and trim the edges cleanly. Freeze for 10 minutes.
- Preheat or adjust the oven to 160°C fan. Bake the tart shells for about 15 minutes, until lightly golden.
Add the peanut frangipane
- While the shells bake, process the 50 g lightly roasted peanuts with the icing sugar until finely ground and sandy. Take care not to blend for so long that the peanuts release their oils and become a paste.
- Beat the softened butter with the peanut mixture until combined, then mix in the egg until smooth.
- Pipe approximately a 1 cm layer of frangipane into each par-baked tart shell. Press several whole deep-roasted peanuts into the frangipane.
- Increase the oven to 165°C fan and bake for 10-12 minutes, until the frangipane is set and lightly coloured. Leave the tarts to cool completely.
Make the caramelised peanuts
- Make a dry caramel with the 50 g caster sugar. Add the 50 g deep-roasted peanuts and toss carefully until coated.
- Tip onto a silicone mat and leave to cool completely, then roughly chop into small shards.
Assemble
- Whip the thoroughly chilled vanilla ganache montée on medium-low speed until it holds soft, stable peaks. Watch it closely as it can overwhip quickly.
- Pipe the ganache over each completely cooled tart, leaving or forming a well in the centre.
- Unmould a frozen praliné insert and immediately press it into the centre of the ganache. Finish around the edge with the caramelised peanut shards.
- Leave the assembled tarts at room temperature for about 15-20 minutes before serving so the frozen praliné centre can soften back to a flowing consistency.
Notes
Notes
- Peanut quantity: The original recipe roasts 450 g peanuts in total. After allocating 250 g to the praliné, 50 g to the frangipane and 50 g to the caramelised garnish, the remaining deep-roasted peanuts are available for studding the frangipane. You may have some left over depending on how many you use in each tart.
- Praliné consistency: The finished praliné should be fluid at room temperature. If it remains noticeably thick after blending, a small amount of neutral oil can be blended through, but only if needed.
- Ganache: Avoid overwhipping. The gelatine makes the ganache stable, but it can become grainy if taken too far.
- Assembly: For the best texture, add the caramelised peanuts close to serving. They will gradually absorb moisture from the ganache and lose their crunch.
- The frozen praliné inserts and unwhipped ganache can both be prepared the day before.
