Preheat oven to 180 degree Celsius
- 125 g unsalted butter
- 80 g confectioner’s sugar
- 30 g almond meal
- 1 g salt
- 50 g eggs
- 180 g flour
- 20 g unsweetened cocoa powder
- stand mixer with dough hook
In the mixer, cream butter, salt, sugar, almond meal and egg. Combine the flour and cocoa powder in a separate bowl. Add flour and cocoa powder mix into creamed butter in two increments. Mix until combined.
Wrap in a slab with plastic wrap and chill for 30-45 mins
In-between two pieces of parchment paper, roll the dough out. Remove the top layer and freeze dough flat in the freezer for 15 mins
Take dough out of the freezer and place each tart ring into the dough, cutting into it. Cut 4 strips of dough and line the sides of the tart. Lightly prick the base with a fork.
Line each target with a small piece of parchment and fill up with pie weights. You could also use rice or beans as a substitute for pie weights.
Blind bake for 15 mins.
Remove weights and bake for an additional 10 mins. Cool on a rack.
- 125 g heavy cream
- 125 g milk
- 30 g caster sugar
Chocolate Cremeux: In a saucepan, bring cream and milk with 1/3 of sugar to boil.
Meanwhile, beat egg yolks with remaining sugar in a heatproof bowl.
Turn heat off and temper yolk mixture by slowly pouring the cream and milk mix into the yolks whilst whisking constantly until all the cream is transferred. Transfer back to saucepan.
Cook tempered egg yolk and cream mixture until 85 degree Celsius, it should not boil.
- 100 g bittersweet chocolate
Melt bittersweet chocolate in a large bowl in the microwave
Strain creme anglaise through a sieve directly over the melted chocolate. Using an immersion blender, blend till smooth.
- 33 g caster sugar
- 33 g water
Peanut Praline: In a separate saucepan, put sugar and water, mix well and do not touch for 10 mins
After 10 mins, swirl the caramel around until it is a light golden.
- 83 g roasted peanuts
- 1 pinch salt
Turn gas off and add roasted peanuts and a pinch of salt
Mix well and pour mixture on to parchment paper, let cool at room temperature until very brittle
Break praline up into a food processor and blend until smooth. Add 2 tbsp of oil or until praline is very smooth.
Assembly: Spoon 1-1.5 Tbsp of praline onto the base of the chocolate tart. Pour cremeux over the praline and chill until set.