Recreation- Salted Caramel and Peanut Tart

Recreation post time :D
Hello amazing readers, as I have mentioned before I like to try and recreate some foods that I enjoy.
For this post I am recreating the Salted Caramel and Peanut Tart that I had at Pattison's Patisserie. 
Grab your aprons and follow me on my journey in creating this delicious tart.

Ingredients:

• 1 cup of salted peanuts (skin on or off, doesn't matter)
• 1 3/4 cups of plain flour
• 225 grams of unsalted butter (cut into cubes)
• 1 1/2 tablespoons of brown sugar
• 1 egg (large size) - and free range please :D
• 2 cans of sweetened condensed milk
• 4 tablespoons of golden syrup
• 150 grams of dark chocolate (40% or higher)
• 100 ml of thickened cream
• One pinch of flaked salt (I used an amazing black salt from Cyprus that I bought at the markets)  

1. Preheat the oven to 205°C on Convection/ 190°C on Fan Forced

2. Take 1/2 cup of Salted peanuts, 1 3/4 cup of plain flour, 1 1/2 tablespoon of brown sugar, 125grams of butter and 1 egg and blend all this in the food processor adding each ingredient one at a time in order.

 

Until it combines nicely and starts to form a ball in the processor, it should look like this :

 

3. Flatten the dough out and wrap in cling wrap, then put it in the fridge for 30mins or freezer for 10mins to rest and firm up.(I'm impatient so in the freezer it goes for me)

4. Once it has rested and firmed up, cover your work surface generously with flour and roll the dough out to about 5 mm thickness , cover your tart tin with the dough ( you don't really need to line the tin because the shell doesn't stick to it once it is cooked)

 

The good thing about this dough is that if you get little holes, grab some spare dough and patch it u.

This dough is enough to wrap around 5-6 tart tins , this is based on a 12cm diameter tart tin.

Note: to avoid dough shrinkage when cooking- put the dough lined tins in the freezer for 10mins before putting it into the oven. 

5. Pop the dough covered tart tins into the preheated oven for 20-23mins (depending on how accurate your oven is- when it is golden and you smell peanuty goodness it is ready)

6. Next roughly chop 1/2 a cup of salted peanuts , you want some small pieces and some big pieces this will go over the tart shell.

 

7. Get 100 grams of unsalted butter and 4 tablespoons of golden syrup and combine in a saucepan over medium heat. 

8. Stir until combined , then add the 2 cans of condensed milk and stir. 

9. To turn this mixture into caramel, you need to stir constantly with a whisk for about 10mins over a medium heat until it thickens and darkens - the consistency should be like a sticky paste. 

10. Sprinkle your pinch of flaked salt into the caramel and mix 

My Sexy black Salt from Cyrus

 

Note: you need to stir constantly so that the caramel doesn't burn (but if you get some burnt bits in it which does happen .... Who Cares!- life is too short to be sad about a few speckles of burnt bits)

11. Next sprinkle the cooked tart shells with the chopped salted peanuts, the amount depends on how much you enjoy peanuts. Personally I used about 1/2 - 1 tablespoon of chopped peanuts. 

  

 12. Pour in the caramel over the peanuts , pour in enough so that you still have about 5mm from the top of the tart shell. 

 

13. Next get your 150 grams of chocolate and add it to 100mls of thickened cream in a saucepan

 

14. Heat over a medium to small heat for about 2mins until the chocolate has melted and combined with the cream. 

 

15. Pour chocolate over the caramel in the tarts (enough to just reach the top of the tart)

16. Place the tarts in the fridge to cool and for the chocolate to harden a little

17. And there you have it a salted caramel and peanut tart - YUM

 

Beautiful

 

And made even more beautiful with a scoop of gourmet vanilla bean ice cream .....  Everyone this is what I live for, this is what makes me smile and happy and this is what I am about to devour (obviously I was impatient and didn't wait for the chocolate on top to harden... you don't see me complaining )

Also a little side note for those who want to know, the 5-6 tarts cost me approximately $15 to make. That is  $2.50 per Tart... if that isn't reason enough to make this, I don't know what is.

Enjoy everyone, if you have any questions feel free to ask me. 

Also everyone let me know what your favourite dessert is? and why? I would love to know :)

Love Always Mel x