As some may or may not know I have a addiction like many others to Masterchef Australia. Which is weird because I am from the US. Skipping over that technicality, let me tell you about the show. Love, Love, Love it, a little bit of drama, lots of cooking and tons to learn, but what makes me love the show is the camaraderie. No one is back-stabing another contestant, and when one leaves due to elimination, they are all generally upset and not cheering “that bitch is gone” unlike most if not all american reality shows.
Well in one of the masterclass episodes Vincent Gadan, an amazing pastry chef, made these tarts. I provided the recipe below and the original link, but added in my take on it and some changes. The dough is very tempermental. You must handle it as little as possible, and let it rest, or it will be very hard, like fortune cookie hard. Which doesn’t make for a plesant experience while enjoying the tart.
Personally, I don’t like the salty sweet flavor combination but my husband loves it, so these were made more for him to enjoy. If you try and make them, depending on your personal preference you can follow my changes or the original recipe provided via the link. Either way they are delicious, rich, and simply just amazing.
Makes 6 (4 inch) Tarts
- 90g unsalted butter
- 50g caster sugar
- 1 pinch salt
- 1 vanilla bean, seeds only
- 1 egg
- 20g Almond meal
- 160g Flour
In a medium size bowl, cream the butter, sugar and salt. Add vanilla bean seeds and beat until fluffy. Add egg and mix to combine. Add almond meal and flour and mix until mixture forms a dough.
Place the dough between two sheets of cling wrap, flatten into a 6″ x 6″ Square, refrigerate for 2 hours.
Portion out about 1/2 of the pastry and place the other half back in the refrigerator. Lightly flour your work area. Place your pastry portion on top of the dusted work surface and dust again with flour lightly. Don’t add too much flour, will make the pastry hard. Roll to a desired thickness about 1-2mm and prick well with a fork, then cut out into 5 1/2″ rounds. Lift gently and then gently press into tins to fit. Roll over tartlets with a rolling pin to trim edges. Refrigerate for 1 hour. Note: If at any time the dough gets hard to work with, refrigerate to firm up then continue on.
Preheat oven to 325°F and bake for approximately 20-25 minutes or until golden. Remove and cool completely before adding in the fillings.
Makes 4 Tart Fillings
- 115g Caster Sugar
- 45g Corn Syrup
- 100g Heavy Cream, room tempature
- 5g Salt
- 20g Unsalted Butter, cold
- 1-2 tablespoons roasted and unsalted peanuts
Place sugar and corn syrup in a 3 quart saucepan over a medium heat. Agitating mixture gently until sugar is dissolved. Simmer until sugars become a light brown caramel.
While stirring add in the cream and salt, remove from heat. Keep stirring constantly to avoid crystals from forming. Allow to cool slightly and whisk in butter until smooth and glossy.
Fill the tarts about 1/2 full with the salted caramel and top with 1-2 teaspoons peanuts. Chill to set.
Makes 4 Tart Fillings
- 80g Heavy Cream
- 80g Semi Sweet Chocolate, Chopped
- 14g Unsalted, Butter
To make the ganache pour the cream into a saucepan and when it is almost at a boil, remove from heat, and add chocolate and stir until smooth. Add the butter and stir until glossy and smooth. Fill chilled tartlets with ganache and refrigerate for 20-30 minutes to set.