Caramel and Peanut Tartlets
Caramel and Peanut Tartlets
Ingredients
- 1 tsp gelatin
- 2 tbsp (30 ml) water
- 2 cups (500 ml) 35% cream
- 1 vanilla bean, split lengthwise and seeds scraped
- ½ cup (125 ml) regular creamy peanut butter
- ¼ cup (55 g) brown sugar
- 1 ¼ cups (190 g) unbleached all-purpose flour
- ¼ tsp salt
- ½ cup (115 g) unsalted butter, softened
- ½ cup (65 g) icing sugar
- ½ tsp (2.5 ml) vanilla
- 2 egg yolks
- 1 cup (210 g) sugar
- 2 tbsp (30 ml) water
- 1 tbsp (15 ml) corn syrup
- ½ cup (125 ml) 35% cream
- ¼ cup (60 ml) regular creamy peanut butter
- 2 tbsp unsalted butter
- ¼ cup (55 g) brown sugar
- 2 tsp (10 ml) water
- ⅓ cup (50 g) roasted unsalted peanuts, roughly chopped
- 2 tbsp unbleached all-purpose flour
Instructions
- In a small bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.
- In a pot, bring the cream, vanilla seeds and pod to a boil. Add the peanut butter and brown sugar. Simmer for 1 minute while stirring constantly. Remove and compost the vanilla pod. Add the gelatin and stir until completely dissolved. Pour the mixture into a bowl. Cover with plastic wrap directly on the surface of the cream and let cool. Refrigerate for 8 hours or overnight.
Caramel and Peanut Tartlets