Metiisto milk chocolate, caramel and peanut tart.
Award winning bean to bar Chocolate made right here in Toowoomba at Metiisto Artisan Chocolate is the key ingredient to this Chocolate Lovers dream dessert.
BASE INGREDIENTS
250g flour
150g unsalted butter
85g almond meal
Pinch of salt
1 teaspoon vanilla essence
1 egg
BASE METHOD
Blitz all dry ingredients and butter in food processor until it forms crumbs. Add egg and
process until it forms a ball. Add a splash of cold water if needed.
Set in the fridge to chill for an hour.
Roll out to 2mm thick and line a 26cm tart form. Chill in the fridge for another our then
bake for 20 mins in a 180 degree oven.
CARAMEL INGREDIENTS
100g regular cream
100g sugar
20g glucose
20g butter
Pinch of salt
100g roasted peanuts
CARAMEL METHOD
Make a dry caramel by heating the sugar and glucose syrup. When you get to a nice
color remove from the heat and carefully stir in the cream and butter. Put back on the
heat and heat to 110 degrees.
Poor into the baked pastry and sprinkle with the peanuts.
GANACHE INGREDIENTS
400g Metiisto black post 55% dark milk pebbles
300g regular cream.
Poor chocolate into a bowl.
Heat cream until it just comes to a boil.
GANACHE METHOD
Poor 1/3rd of the cream onto the chocolate and start mixing from the center to start an
emulsion.
Add the remaining 2/3rds in two goes. You should now have a stable, glossy ganache.
Poor onto the caramel layer then pop it in the fridge to set.
Allow at least six hours for it to set, we prefer leaving over night for the best flavour.
Remove from the fridge half an hour before serving.
Enjoy!
