Chocolate and Peanut Chunk Praline Tart | Menguy’s

Pour the pre-sifted flour into a bowl (or the bowl of a stand mixer if you have one).

Add the baking powder, fine salt, vanilla sugar, and granulated sugar.

Next, add the softened butter, cut into pieces.

Mix until you get a sandy texture that looks a bit like crumble topping.

Add the whole egg and the egg yolk.

Finish mixing the ingredients just until a compact, smooth dough ball forms.

Transfer the dough onto your work surface. Flour your hands to prevent the dough from sticking to your fingers.

Quickly “fraise” (frasage) the dough using the palm of your hand to smear it forward. The purpose of this is to eliminate any remaining chunks of butter (be careful not to overwork the dough, or it will become brittle).

Shape the dough back into a ball and wrap it in plastic wrap.

Let it rest in the fridge for a few hours before rolling it out (take it out of the fridge 30 minutes beforehand to make it easier to work with).

Grab a tart pan and preheat the oven to 170°C (340°F).

Roll out the dough with a rolling pin, then line the tart pan with it.

Blind bake for 20 to 25 minutes at 170°C by covering the dough with a sheet of parchment paper filled with baking beans or pie weights to prevent the crust from puffing up.

Heat the heavy cream in a saucepan over low heat, then add the chocolate broken into pieces. Stir until the mixture is smooth, then let it cool slightly.

Spread the peanuts across a baking sheet lined with parchment paper (Note: The original text mentions adding almonds here, but they are not listed in the ingredients—feel free to stick to peanuts!).

Toast the nuts in a preheated oven at 150°C (300°F) for 15 minutes.

Meanwhile, make a dry caramel by melting the sugar on its own in a suitable saucepan or frying pan. Let it color until it reaches a rich golden hue.

Once the caramel is ready, add the toasted peanut chunks and stir well to coat them thoroughly.

Transfer the mixture onto parchment paper, spread it out, and let it cool completely.

When the mixture is cold and hardened, break it into pieces and place it in a food processor. Blend until you get a smooth, creamy paste (the time will depend on your processor’s power), then stir in the fleur de sel.

Once ready, the praline can be stored in a jar in the fridge for several weeks. To use it later, just bring it back to temperature or give it a quick blend, so don’t hesitate to make extra!

Once the baked tart shell has completely cooled, spread a 3 to 5mm layer of praline over the entire base.

Pour the chocolate ganache on top.

Place in the fridge to set before serving.