> Recipes > Peanut butter

Chocolate and peanut ganache tartelette

PT45M

1
Preheat the oven to 180°C/gas mark 4
2
Roll out the shortcrust pastry to ½ cm thick and carefully line four 10cm tartelette cases. Cover the pastry with a layer of baking parchment and fill with baking beans or dried rice
  • 350g of shortcrust pastry
3
Bake blind for 10–15 minutes, until the pastry is lightly golden, then carefully remove the baking beans and paper and return the cases to the oven
4
Bake for another 5 minutes, or until the pastry is a rich, gold colour and fully cooked
5
Set aside the cases to cool on a wire rack, then carefully unmould from the tartelette tins
6
To make the ganache filling, melt together the two chocolates over a bain marie, stirring occasionally until smooth, then remove from the heat
  • 100g of milk chocolate
  • 40g of dark chocolate
7
Meanwhile, add the peanut butter and double cream to a pan and bring to the boil, stirring until smooth, then pour into the melted chocolate
  • 120g of peanut butter, smooth
  • 140g of double cream
8
Mix well to combine the peanut cream and chocolate mixture, then pour into the pastry cases. Set aside for the ganache to set slightly
9
For the praline topping, add the sugar to a small pan and place over a medium heat until it reaches a light caramel (without stirring), then add the peanuts and toss to combine in the caramel. Pour out onto a baking tray lined with baking parchment and leave to cool and set
  • 40g of peanuts, unsalted ligthly roasted
  • 35g of sugar
10
Transfer the cooled praline to a food processor and blitz to a crumb (or chop very finely by hand)
11
To serve, sprinkle the tops of the tartelettes with the praline crumbs and serve with a scoop of vanilla, or peanut, ice cream
  • vanilla ice cream

Ingredients

Metric

Imperial

  • Pastry

    • 350g of shortcrust pastry
  • Ganache

  • Praline

  • To serve

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