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These vanilla peanut chocolate tarts blend sweetness, crunchiness and creaminess for a dessert that'll wow your guests every time.
I came up with this when planning my mom's birthday party - she can't get enough of chocolate and peanuts together. Now we can't have a family gathering without it.
Ingredients
- All-purpose flour: key foundation for a crumbly crust, go with type 45 or 55 flour for the best results
- Cold unsalted butter: pick a good quality 82% fat butter for a tastier crust
- Egg yolks: they add richness and smoothness to the vanilla cream, farm eggs give a deeper color
- Vanilla extract: try real Madagascar vanilla for stronger flavor
- Dark chocolate: use 60-70% cocoa content for the right balance with the vanilla's sweetness
- Roasted peanuts: they add texture and toasty flavor, make sure they're unsalted
Step-by-Step Instructions
- Make The Crust:
- Heat your oven to 175°C. Mix flour, cold butter chunks, powdered sugar and egg yolk in a food processor until it looks like sand. Add cold water bit by bit, just enough for the dough to form a ball. Wrap in plastic and chill for 15 minutes. This rest time stops the crust from shrinking when baked.
- Shape And Bake Tart Shells:
- Roll the dough on a lightly floured surface to 3mm thick. Cut circles slightly bigger than your tart pans. Gently press dough into the pans, making sure it fits into all corners. Poke holes in the bottom with a fork to prevent bubbling. Bake 15-20 minutes until edges turn golden and center looks light brown. Let them cool fully.
- Make Vanilla Cream:
- In a thick-bottomed pot, combine milk, cream and sugar. Heat on medium until tiny bubbles form. Meanwhile, beat egg yolks with cornstarch in a bowl until well mixed. Slowly pour about a third of the hot mixture into the yolks while whisking constantly so they don't scramble. Pour everything back into the pot and cook on medium heat, stirring all the time until it thickens, about 5 minutes. The cream is done when it coats the back of a spoon. Add vanilla extract after taking it off the heat.
- Make Chocolate Topping:
- Finely chop dark chocolate and put it in a heat-safe bowl with cream. Melt using a double boiler or microwave in 20-second bursts, stirring between each until you get a smooth, shiny ganache. Let it cool a bit then mix in roughly chopped peanuts, saving some pieces for topping.
- Put Tarts Together:
- After everything has cooled, fill tart shells halfway with vanilla cream. Smooth the top with a spatula. Carefully pour peanut ganache over the cream, covering it completely. Tap gently to remove air bubbles. Chill for at least an hour before serving so textures can set properly.
My favorite part in this recipe has to be the vanilla. Sometimes I'll use a whole scraped bean instead of extract for even stronger flavor. The smell that fills the kitchen when the cream cooks reminds me of my grandma's desserts.
Storage Tips
These tarts keep well in the fridge for up to three days in an airtight container. To keep the crust crispy, don't cover the tarts directly with plastic wrap. If you want to make them ahead, you can freeze the baked tart shells, then fill them the day you'll serve them.
Tasty Variations
You can easily switch things up based on what you like. Try hazelnuts or almonds instead of peanuts for different flavors. For a fruity twist, spread a thin layer of raspberry jam between the vanilla cream and chocolate ganache. If you love sweet-salty combos, sprinkle some sea salt flakes on the chocolate before it sets.
Serving Ideas
For a fancy dessert, top each tart with edible gold leaf or a caramelized peanut. Serve on white plates with a drizzle of caramel or chocolate sauce and some berries for color. For a casual snack, just add a scoop of slightly melted vanilla ice cream on top.
Recipe Background
These flavors take inspiration from American Snickers bars but elevate them to refined French pastry status. The creamy vanilla layer is like traditional French flan, while the chocolate topping reminds you of classic Parisian chocolate tarts. I developed this recipe trying to blend French traditions with modern flavors the whole family enjoys.
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Frequently Asked Questions
- → Quelle est la meilleure façon de conserver les tartelettes ?
Gardez-les dans une boîte fermée au réfrigérateur. Elles resteront fraîches entre 2 et 3 jours.
- → Puis-je remplacer les cacahuètes par autre chose ?
Bien sûr ! Essayez des noisettes, des amandes ou laissez-les de côté pour une option sans noix.
- → Est-ce possible de préparer la pâte à l'avance ?
Oui ! Préparez-la et laissez-la au frais jusqu'à 2 jours ou congelez-la pour un mois maximum.
- → Quelle alternative à la crème épaisse puis-je choisir ?
Pour une version sans produits laitiers, optez pour un lait de coco épais ou une crème végétale adaptée.
- → Dois-je mettre les tartelettes au frais avant de les présenter ?
C'est mieux, oui. Laissez-les reposer au réfrigérateur pendant une heure pour obtenir la meilleure texture.