Tarte cu unt de arahide

Tartele acestea au fost a adevarata revelatie pentru mine! Stiam ca dulce-sarat e o combinatie minunata, incercasem inainte o astfel de varianta, dar nu ma asteptam ca aceste tarte sa aduca acel contrast delicios de gusturi la un cu totul alt nivel al deliciosului. Sunt cremoase, au un gust bogat, aerate si crocante in acelasi timp, absolut delicioase pentru papilele mele. Topping-ul crocant completeaza tartele la perfectie si fiecare muscatura e o combinatie perfecta de dulce-sarat, cremos-crocant.

Eu am facut 12 mini tarte, insa aceleasi cantitati pot fi folosite pentru o tarta mai mare. Eu insa prefer mini tartele pentru ca sunt mai usor de servit, mai ales astfel de deserturi cu o componenta care curge (sosul de caramel).

Tarte cu arahide si caramel

Aceste mini tarte cu arahide si caramel sunt combinatia perfecta de desert in stil Snickers. Crusta crocanta, caramelul onctuos si crema fina fac din acest desert unul cu adevarat delicios!

Cook modeOpreste ecranul sa se inchida

Print Recipe Pin Recipe

Rezultat –12 tarte

Ingrediente

 

1x2x3x

Aluat fraged de ciocolata:

• 160 g unt (temperatura camerei)
• 45 g zahar pudra (cernut)
• 2 oua
• 280 g faina alba 000
• 35 g cacao
• 1 g sare

Sos caramel:

• 250 g zahar alb granulat
• 150 g frisca
• 40 g unt

Ganache de ciocolata neagra:

• 150 g ciocolata neagra (60% cacao, tocata)
• 150 g frisca lichida
• 20 g unt

Mousse de unt de arahide:

• 240 g crema de branza
• 4 linguri unt de arahide
• 50 g zahar pudra (cernut)
• 5 g extract de vanilie
• 200 g frisca lichida (batuta)

Instructiuni

Crusta de ciocolata:

• Combinati toate ingredientele in vasul robotului de bucatarie si pulsati pana obtineti un aluat omogen.
• Transferati aluatul pe masa de lucru infainata si framantati-l de cateva ori apoi intindeti aluatul intr-o foaie subtire (3-4mm grosime).
• Taiati cercuri pe masura formele de tarte si asezati aluatul in forme.
• Coaceti tartele in cuptorul preincalzit la 180C pentru 15-20 minute.
• Lasati tartele sa se raceasca in forme.

Sos de caramel:

• Topiti zaharul pana are o culoare aurie aramie.
• Incalziti frisca apoi turnati-o peste zaharul topit, avand grija caci se umfla si aburii sunt extrem de fierbinti.
• Tineti sosul pe foc pana devine omogen, apoi luati vasul de pe foc si adaugati untul.
• Lasati sosul sa se raceasca si turnati-l in crustele de ciocolata.
• Dati tartele la rece.

Ganache de ciocolata neagra:

• Incalziti frisca intr-un vas pe foc fara a o fierbe.
• Luati de pe foc si adaugati zaharul si ciocolata. Lasati sa stea 5 minute si mixati bine cu un tel pana ganache-ul e omogen.
• Incorporati until apoi turnati ganache-ul peste sosul de caramel.

Mousse de unt de arahide:

• Mixati crema de branza, untul de arahide si zaharul pudra intr-un bol.
• Adaugati vanilia, apoi incorporati frisca batuta.
• Puneti mousse-ul intr-un pos cu varf rotund si decorati tartele cu mousse.
• Finisati tartele cu alune sarate tocate si bucati de zahar topit.

Ai incercat reteta?Mentioneaza @olguta_oana sau tag #pastryworkshop!

ENGLISH

These mini caramel peanut butter tarts were a revelation for me. I knew that salty and sweet yield a delicious contrast, but these tarts managed to bring that contrast to a whole new level of deliciousness! Each tiny tart combines the crisp chocolate crust with a rich caramel sauce, a bold dark chocolate ganache, an airy, flavorful peanut butter mousse and a crunchy peanut and caramel topping into one of the best desserts I had lately. And believe me, I had a lot of treats the last two weeks as part of my job (yes, I have a job that allows me to do that 😛 yay)!

You will love the rich caramel oozing out with each bite and the slightly bitter, edgy dark chocolate ganache mellowing it down. The peanut butter mousse is the one that leaves a long lasting impression on your taste buds. It may look delicate and be airy, but it has an intense taste and a certain richness that makes you ask for a second serving. I made 12 mini tarts, but the same quantities can be used for a large tart if you prefer it. I just love grabbing a mini tart instead of a slice, it’s easier and less messy, but it’s up to you. The taste is all that matters and believe me, these tarts have it!

Caramel Peanut Butter Tarts

Delicious little tartlette packed with caramel flavor and peanut butter in a crunchy chocolate tart shell. So so delicious!

Cook modeOpreste ecranul sa se inchida

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 25 minutes mins

Chilling time 2 hours hrs

Rezultat –12

Ingrediente

 

1x2x3x

Chocolate crust:

• 160 g butter (softened)
• 45 g powdered sugar
• 2 eggs
• 280 all-purpose flour
• 35 g cocoa powder
• 1 pinch salt
• ½ teaspoon baking powder

Caramel sauce:

• 250 g sugar
• 159 ml heavy cream
• 40 g butter

Dark chocolate ganache:

• 150 g dark chocolate (60%cocoa, chopped)
• 150 ml heavy cream
• 20 g butter
• 1 tablespoon brown sugar

Peanut butter mousse:

• 240 g cream cheese
• 4 tablespoons peanut butter
• 50 g powdered sugar
• 1 teaspoon vanilla extract
• 200 ml heavy cream (whipped)

Instructiuni

Chocolate crusts:

• Combine all the ingredients in a food processor and pulse until it comes together.
• Transfer the mixture on a floured working surface and knead it a few times to bring it together well.
• Roll the dough into a thin sheet (3-4mm) then cut rounds and place them into your mini tart molds, pressing them well on the bottom and sides of the molds.
• Punch the bottom of each crust with a fork to allow the steams to come out while baking and bake in the preheated oven at 350F (180C) for 15-20 minutes. Let them cool in the pan.

Caramel sauce:

• Melt the sugar over medium flame until it has an amber color.
• Bring the cream to the boiling point then pour it over the melted sugar, being careful as it foams up and it realeses hot steams.
• Keep the sauce over heat until smooth then remove from flame and stir in the butter.
• Mix well and allow the sauce to come to room temperature.
• Evenly distribute the sauce into each tart crust and place the crusts in the fridge to allow the caramel to set properly.

Dark chocolate ganache:

• Pour the cream in a saucepan and bring it to the boiling point.
• Remove from heat and stir in the sugar then add the chopped chocolate.
• Allow the mixture to rest for 5 minutes then mix until smooth and silky.
• Stir in the butter and mix well then allow the ganache to cool slightly.
• Pour the ganache over the caramel sauce and place back in the fridge until set.

Peanut butter mousse:

• In a bowl, mix the cream cheese, peanut butter and sugar.
• Stir in the vanilla then fold in the whipped cream.
• Spoon the mousse into a pastry bag fitted with a small round nozzle and pipe it over each tart.
• Place in the fridge at least 1 hour before serving.

Decoration

• Use chopped salted peanuts and melted sugar to decorate.

Ai incercat reteta?Mentioneaza @olguta_oana sau tag #pastryworkshop!