Chocolate Tart with Salted Peanut Caramel
Posted on 30/06/2010

INGREDIENTS

1 pkt Vitarium Chocolate Ripple Mix
100g unsalted butter
1 egg
2 tbs water
Vitarium Gluten Free Plain Flour
100g caster sugar
1 tsp golden syrup
2 tbs water
100ml warmed cream
25g unsalted butter
pinch sea salt
100g salted peanuts, roughly chopped
100g dark chocolate
75g unsalted butter
1 egg
1 egg yolk
1 tsp vanilla extract
1 tbs caster sugar
pich sea salt

STEP ONE

MAKE THE BASE Place the Chocolate Ripple Mix and chopped butter into a food processor. Process until evenly combined and you can't see any lumps of butter. Beat egg and and water together; add to Chocolate Ripple mixture and process to form a dough. Knead lighlty on a bench dusted with Gluten Free Plain Flour. Wrap in cling wrap a refrigerate 1 hour. Preheat oven to 160C. Grease a 13x35cm rectangular flan tin that has a loose bottom; dust lightly with Gluten Free Plain Flour. Roll out chilled dough between two sheets of baking paper to a thickness of 5mm. Carefully lift into the prepared tin and trim excess pastry from the sides (the excess pastry can be rolled into balls to make biscuits - bake for 20 mins along side the tart). Line the pastry with a sheet of baking baking paper and then fill with baking weight or uncooked rice. Bake 20 minutes, remove baking paper and weights, then return to the oven for another 5 minutes. The pastry may rise up and over the sides of the tart tin. If this has happened, carefully trim with a serrated knife while still warm. Allow to cool to room temperature.

STEP TWO

MAKE THE SALTED PEANUT CARAMEL Place the sugar, golden syrup, and water into medium saucepan. Stir over medium heat, then bring to the boil and cook, without stirring, until a golden caramel colour; this will take around 10 minutes. Remove from the heat and whisk in a small amount of the warm cream, followed by the remaining cream. Whisk in the butter and salt. Sit the saucepan into a bowl of iced water to cool and thicken. Stir through the peanuts. Spread into the cooled tart base.

STEP THREE

MAKE THE CHOCOLATE FILLING Preheat the oven to 180C. Place the chocolate and butter into a small saucepan over low heat. Stir until melted and smooth. Remove from the heat. Using an electric beater, whisk the egg, egg yolk, sugar, vanilla, and salt until thick and light yellow in colour. Fold through the chocolate mixture. Pour into the tart, over the salted peanut caramel. Place tart onto a baking sheet and into the oven. Bake for 15 minutes, by which time the chocolate filling will have started to set around the edges but will still be quite wobbly in the centre. Cool to room temperature before serving with your choice of cream, ice-cream or creme fraiche.

STEP FOUR

TIPS 1. This tart is rich and decadent and will easily serve 10-12 people. It can be prepared a day ahead, making it the perfect dinner party dessert. Store covered in the fridge, remembering to bring it back to room temperature before serving. 2. Not all salts are the same. Try to use good quality sea salt, as apposed to common table salt.