When it comes to decadent desserts, few people know chocolate better than Kirsten Tibballs. Over the weekend, the Chocolate Queen shared one of her favourite creations: a rich chocolate, caramel and peanut tart packed with layers of crunch, cream and indulgence.
Chocolate, Caramel & Peanut Tart
Vanilla Chantilly Cream
Ingredients
- 3.5 g gold gelatine sheets, or 1 ¾ individual sheets of gelatine
- 210 g fresh cream 35% fat (A)
- 1 tsp vanilla bean paste
- 45 g caster sugar
- 280 g fresh cream 35% fat (B)
Method
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- Soak the gelatine in a bowl of cold water. Once soft and pliable, gently squeeze to remove the excess water, then set aside until required.
- Place the cream (A), vanilla, and sugar into a saucepan and bring to a boil.
- Once the sugar is completely dissolved, remove from the heat, add the pre-soaked gelatine and whisk by hand to incorporate.
- Transfer the mixture into a large bowl, add the cream (B) and whisk to combine.
- Cover the surface of the cream with plastic wrap and chill in the refrigerator for a minimum of 6 hours.
Cookie Tart Shell
Ingredients
- Vegetable oil spray, for greasing
- 20 g dutch-processed cocoa powder
- 30 g boiling water
- 115 g unsalted butter, softened
- 30 g pure icing sugar, sieved
- 50 g brown sugar
- 20 g egg yolks
- 1 tsp vanilla bean paste
- 150 g plain flour
- Pinch of bicarbonate soda
- 15 g cornflakes (A), chopped
- 10 g roasted salted peanuts (A), chopped
- 25 g cornflakes (B), chopped
- 15 g roasted salted peanuts (B), chopped
- Uncooked rice, for blind baking
Method
- Lightly grease a tart ring, 190mm in diameter, then line it with a strip of baking paper, 500mm in length and 20mm in height. Place the ring onto a lined baking tray and set aside until required.
- Place the cocoa powder and boiling water into a bowl and stir until well combined, then set aside and allow to cool.
- Place the softened butter, sieved icing sugar and brown sugar into the bowl of a stand mixer fitted with a paddle attachment and beat until light and fluffy.
- Add the egg yolks, vanilla, and cooled cocoa mixture and mix to combine.
- Add the flour and bicarbonate soda and mix to incorporate.
- Lastly add the cornflakes (A) and peanuts (A) and mix to incorporate.
- Transfer approximately two-thirds of the dough into the prepared tart ring and use a small angled palette knife or the back of a spoon to press it down to create a base.
- Sprinkle some of the cornflakes (B) and peanuts (B) around the inner sides of the tart ring.
- Press the remaining dough around the edges to create the sides of the tart shell.
- Scatter the remaining cornflakes and peanuts over the base and gently press into the dough.
- Chill in the refrigerator for 1 hour.
- Heat the oven to 170°C, fan forced.
- Line the tart shell with heatproof plastic wrap or scrunched baking paper and fill with uncooked rice.
- Bake in the preheated oven for 15 minutes, then carefully remove the lining and bake for a further 5-8 minutes.
- Allow to cool completely at room temperature, then remove the tart ring.
Peanut Crunch
Ingredients
- 40 g good-quality milk chocolate
- 25 g crunchy peanut butter
- 20 g roasted salted peanuts, chopped
- 20 g cornflakes, slightly crushed
Method
- Place the milk chocolate and peanut butter into a microwave-safe plastic bowl and heat in 30-second increments, stirring in between, until melted halfway. Then, stir vigorously until completely melted.
- Add the remaining ingredients and mix to combine.
- Spread the crunch mixture into the base of the prepared tart shell.
Caramel
Ingredients
- 65 g fresh cream 35% fat
- 1 tsp vanilla bean paste
- 200 g caster sugar
- 130 g unsalted butter, cubed
- 80 g liquid glucose
Method
- Place the cream and vanilla into a saucepan and bring to a boil. Then, remove from the heat, set aside and keep warm.
- In a separate, clean saucepan, heat the sugar until completely dissolved and caramelised.
- Deglaze the caramel by carefully pouring in the hot cream mixture while stirring over low heat.
- Remove from the heat and add the butter a piece at a time, mixing to incorporate after each addition.
- Add the glucose and stir to combine.
- Pour into a bowl and cover the surface of the caramel with plastic wrap.
- Allow to cool completely at room temperature.
Note: The caramel can be stored for up to 2 weeks at room temperature.
Dark Chocolate Eye Lash Garnishes
Ingredients
- 100 g good-quality dark chocolate
Method
- Cut strips of baking paper or guitar sheets, approximately 50mm in width.
- Temper the dark chocolate by placing it into a microwave-safe plastic bowl, and heat in 30-second increments, stirring in between. Once you have 50% solids and 50% liquid, stir vigorously until the solids have completely melted.
- Transfer the tempered chocolate into a piping bag or zip lock bag, cut off the tip, and pipe 20mm discs of chocolate on the baking paper strips, approximately 20mm apart.
- Holding a teaspoon vertically, place the tip into the centre of the chocolate disc and pull it back on a slight angle to create the chocolate garnishes.
- Allow to set at room temperature or in the refrigerator for 5 minutes.
Notes: You will need approximately seven chocolate garnishes for the tart. It’s recommended to make some additional garnishes in case of breakage. The chocolate garnishes can be made weeks in advance and stored in a cool, dry environment.
Assembly
Ingredients
- 14 fresh raspberries
Method
- Transfer the prepared caramel into a piping bag fitted with an 8mm round piping nozzle.
- Pipe approximately 150g of caramel into the tart to cover the crunch layer.
- Cut 4 raspberries in half, then arrange them over the caramel layer in the tart.
- Transfer the chilled vanilla Chantilly cream into the bowl of a stand mixer fitted with a whisk attachment and whip to piping consistency.
- Fill a piping bag fitted with a 15mm round piping nozzle with the whipped cream and pipe a layer into the tart, starting in the centre and coiling outwards.
- Using the remaining cream, pipe dots over the surface of the tart interspersed with the remaining raspberries.
- Pipe dots of caramel in amongst the cream and garnish with the prepared chocolate eye lashes.
Note: Store in the refrigerator. Best eaten on the day of assembly.
