Tarte Chocolat Cacahuètes et

A Tarte Chocolat Cacahuètes (Chocolate Peanut Tart) is a delicious combination of rich chocolate and creamy peanut butter, all wrapped in a buttery tart crust. The contrast between the smooth chocolate filling and the crunch of the peanuts makes this dessert truly indulgent. Here’s a simple yet decadent recipe for you!

Tarte Chocolat Cacahuètes (Chocolate Peanut Tart)

Ingredients:

For the Crust:

• 1 ½ cups (180g) digestive biscuits or graham crackers, crushed
• ¼ cup (50g) granulated sugar
• 5 tbsp (70g) unsalted butter, melted
• Pinch of salt

For the Peanut Butter Layer:

• 1 cup (250g) smooth peanut butter (not natural or chunky)
• ⅓ cup (80g) powdered sugar
• 3 tbsp (45g) unsalted butter, softened
• 1 tsp vanilla extract
• Pinch of salt

For the Chocolate Ganache:

• 8 oz (225g) dark chocolate (at least 70% cocoa)
• 1 cup (240ml) heavy cream
• 2 tbsp (30g) unsalted butter
• 1 tsp vanilla extract

For Garnish (optional):

• Crushed peanuts or chopped peanuts
• Sea salt flakes

Instructions:

For the Crust:

1. Prepare the crust: In a bowl, combine the crushed biscuits (or graham crackers), sugar, and salt. Add the melted butter and mix until everything is well combined and the mixture holds together when pressed.
2. Form the crust: Press the mixture into the bottom of a tart pan (around 9-inch) with a removable bottom. Use the back of a spoon to pack it tightly and evenly.
3. Chill the crust: Place the tart crust in the fridge to chill while you prepare the peanut butter layer.

For the Peanut Butter Layer:

1. Make the peanut butter filling: In a medium bowl, beat the peanut butter, powdered sugar, softened butter, vanilla extract, and a pinch of salt until smooth and creamy.
2. Fill the crust: Spread the peanut butter mixture evenly over the chilled crust. Use a spatula to smooth it into an even layer.
3. Chill again: Place the tart back into the fridge while you make the chocolate ganache.

For the Chocolate Ganache:

1. Heat the cream: In a saucepan, heat the heavy cream over medium heat until it just starts to simmer. Don’t let it boil.
2. Make the ganache: Pour the hot cream over the chopped dark chocolate in a bowl. Let it sit for a minute to melt, then whisk until smooth and glossy. Stir in the butter and vanilla extract.
3. Pour the ganache: Once the ganache is smooth, pour it over the peanut butter layer in the tart. Use a spatula to spread it evenly over the top.
4. Chill the tart: Place the tart in the fridge for at least 3-4 hours or until the ganache is set and firm.

Garnish (Optional):

• Once the tart has set, sprinkle with crushed peanuts and a pinch of sea salt flakes for a little extra crunch and flavor contrast.

Serve:

Slice and serve chilled, allowing the rich chocolate and peanut butter layers to shine. This tart is perfect for special occasions or as a treat when you’re craving something indulgent.

Enjoy this decadent and smooth Tarte Chocolat Cacahuètes with a cup of coffee or a glass of dessert wine!