Vanille Chocolat Tartelettes (Print Version)
# Ingredients:
→ Dough
01 -
1/4 cup powdered sugar
02 -
1 to 2 tablespoons cold water
03 -
1 1/2 cups all-purpose flour
04 -
1 large egg yolk
05 -
1/2 cup unsalted butter, cold and diced
→ Vanilla Cream
06 -
3 large egg yolks
07 -
1/2 cup whole milk
08 -
1 tablespoon cornstarch
09 -
1 tablespoon vanilla extract
10 -
1/4 cup granulated sugar
11 -
1 cup heavy cream
→ Chocolate Peanut Topping
12 -
1/2 cup dark chocolate, chopped
13 -
1/2 cup salted peanuts, roughly chopped
14 -
1/4 cup heavy whipping cream
# Instructions:
01 -
Set your oven to 350°F (175°C). Lightly grease a tart pan with butter or cooking spray.
02 -
Toss the flour, butter cubes, powdered sugar, and egg yolk into a food processor. Blend till it looks crumbly. Slowly add water, one tablespoon at a time, until the dough comes together.
03 -
Wrap the dough in plastic wrap and pop it into the fridge to cool for about 15 minutes.
04 -
Take the chilled dough and roll it out on a lightly floured surface. Press it into your tart pan. Bake for 15 to 20 minutes, or until golden brown. Cool it completely before using.
05 -
Combine the milk, cream, and sugar in a saucepan. Gently heat on medium, letting it start to bubble without boiling.
06 -
In another bowl, whisk together cornstarch and egg yolks until smooth. Gradually pour in some of the warm milk mixture while whisking nonstop. Pour this mix back into the pan.
07 -
Over medium heat, stir constantly until the cream thickens enough to coat the back of a spoon. Take off the heat and stir in the vanilla.
08 -
Pour the vanilla cream into a bowl. Cover with plastic wrap pressed onto the surface to stop a skin from forming. Let it cool.
09 -
Place chopped chocolate and cream into a heatproof bowl. Melt using a double boiler or microwave in short bursts, stirring until smooth.
10 -
Stir the peanuts into the melted chocolate mixture until combined.
11 -
Spoon the cooled vanilla cream evenly into the baked tart shells. Spread the chocolate and peanut mixture on top of the cream.
12 -
Refrigerate the filled tarts for at least an hour so the layers can set.