Chocolate Peanut Tart
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 4 egg (s)
- 200 g dark chocolate
- 170 g butter
- 100 g suar
- 100 grams flour
- 1 packet vanilla sugar
For the cream:
- 200 g peanuts
- 100 g cream cheese
- 100 ml milk
- 1 egg (s)
- 1 packet vanilla sugar
- Pinch salt
Print Recipe
Pin Recipe Instructions
- You can also buy a can of salted peanuts for the peanuts and rinse them with water and drain them.
- For the chocolate batter, melt the chocolate in a double boiler and add the butter until both have melted. Meanwhile, beat the 4 eggs with sugar and vanilla sugar until frothy. Stir in the flour. Finally stir in the melted chocolate and butter mixture. Fill into a springform pan lined with baking paper or greased and floured.
- Preheat the oven to 200 ° C (for hot air 180 °).
- For the peanut cream, puree the peanuts (except for about 2 tablespoons) with the egg and some milk. I use the hand blender for this. There are usually a few smaller pieces left over. Stir in the rest of the milk, cream cheese and vanilla sugar, (if you want a slightly salty cream), stir in salt and season to taste.
- Spread the peanut cream on the chocolate batter and marble with a fork.
- Spread smoothly by jerking the mold and spread the peanuts that were retained on top.
- Bake for about 20 minutes.
- We prefer to eat the tart warm and with vanilla ice cream.
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