The peanut and chocolate tart consists of a sablée shortcrust pastry base with finely chopped peanuts and a delicious filling of dark chocolate spread.
Pour the flour, ground peanuts, powdered sugar, vanilla extract, and butter pieces into a bowl and mix until you get a sandy consistency.
Add the eggs and salt and mix until you obtain a smooth and homogeneous mixture.
Form a dough ball, wrap it in plastic wrap, and let it rest in the refrigerator for at least 2 hours, preferably overnight.
Roll out the dough to a thickness of 3 mm.
Create the tart base using a perforated ring and strips for the mold's edge.
Line the 21 cm mold and trim the excess edges with a knife.
Pour the chocolate spread and level the surface.
Roll out the remaining dough, cut with cookie cutters, and decorate the surface as desired.
Bake in a preheated oven at 180°C for 20 minutes, then lower the oven to 150°C and bake for another 15 minutes.
Remove from the oven and let cool.
The tart can be stored at room temperature for 3 days, preferably in a container or under a cake dome.
To avoid burning the chocolate filling and to create a matte 'craquelé' effect on the surface, it is necessary to finish baking at a lower oven temperature. In the shortcrust pastry, you can replace the amount of peanuts with your preferred nuts.
Italia, Lazio
| Energy (kcal) | 412.75 |
| Carbohydrates (g) | 40.88 |
| of which Sugars (g) | 24.63 |
| Fat (g) | 22.77 |
| of which Saturates (g) | 11.99 |
| Protein (g) | 6.72 |
| Fiber (g) | 1.93 |
| Sale (g) | 3.91 |
