Preparation of the sweet cocoa and almond dough:
- Beat the softened butter and icing sugar until creamy.
- Now fold in the dry ingredients using a spatula: flour, ground almonds, salt, and cocoa powder. Shape the dough into a disc and place it in the refrigerator for at least 3 hours.
- Once the dough is cold, roll it out to a thickness of 3 mm on a lightly floured work surface, then line your tart tin.
- Preheat your oven to 165°C and place the tart tin in the freezer while it preheats. Bake for 12-15 minutes at 165°C, then leave to cool completely.
Caramel peanut filling
- Mix the caramel and peanuts.
- Spread the mixture evenly over the entire surface of the baked pie crust. Set aside and prepare the chocolate filling that will go on top.
Chocolate filling:
Bring the cream and honey to a boil. Meanwhile, melt half of the chocolat.
Add the cream to the chocolate in three batches, mixing with a whisk, starting from the center and working outward.
When the mixture reaches 35-37°C, add the cold butter cut into small cubes and mix with a spatula, trying not to create too many bubbles.
Pour the mixture over the peanut caramel mixture and leave to set in the refrigerator for several hours.
Once the chocolate ganache is firm, you can add the peanuts on top and finish with a pinch of salt.Enjoy!
