The peanut and chocolate tart is made with a sable shortcrust pastry base with finely chopped peanuts and a delicious dark chocolate spread filling.
Pour the flour, peanuts reduced to powder, powdered sugar, vanilla extract, and butter in pieces into a bowl and mix until you get a sandy texture.
Add the eggs and salt and mix until you obtain a smooth and homogeneous mixture.
Form a dough ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least 2 hours, preferably overnight.
Roll out the dough to a thickness of 3 mm.
Cut out the tart base using the microperforated ring and strips for the mold edge.
Line the 21 cm mold and trim the excess edges with a knife.
Pour in the chocolate spread and level the surface.
Roll out the remaining pastry, cut out shapes with cookie cutters, and decorate the surface as desired.
Bake in a preheated oven at 180° for 20 minutes, then lower the oven to 150° and bake for another 15 minutes.
Remove from the oven and let cool.
The tart keeps at room temperature for 3 days, preferably stored in a container or under a cake dome.
To prevent the chocolate filling from burning and to create the matte 'craquelé' effect on the surface, it is necessary to finish baking in the oven at a lower temperature. In the shortcrust pastry, you can replace the amount of peanuts with the nuts you prefer.
Italia, Lazio
| Energy (kcal) | 476.94 |
| Carbohydrates (g) | 49.1 |
| of which sugars (g) | 28.97 |
| Fat (g) | 28.2 |
| of which saturates (g) | 14.82 |
| Protein (g) | 8.31 |
| Fibre (g) | 2.39 |
| Salt (g) | 0.2 |
