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Triple Threat Chocolate Tart

Course Dessert
Cuisine American
Keyword tarts
Total Time 3 hours
Servings 10
Author Christine Ma

Ingredients

Chocolate tart

  • 1 ½ cups all-purpose flour (202 grams)
  • 3 tablespoons cocoa powder (15 grams)
  • ½ cup powdered sugar (65 grams)
  • ¼ teaspoon salt
  • ¾ cup cold butter, cut into small chunks (170 grams)
  • 1 large egg yolk
  • 4 tablespoons heavy cream (62 ml)

Caramel

  • 1 cup granulated sugar (200 grams)
  • ½ cup heavy cream (125 ml)
  • ¼ cup butter, cut into small chunks (57 grams)
  • ½ teaspoon sea salt
  • ½ cup chopped roasted peanuts (70 grams)

Peanut butter mousse

  • 1 cup heavy cream (250 ml)
  • 1 cup creamy peanut butter (264 grams)
  • 1 cup powdered sugar (130 grams)
  • 8 ounces cream cheese, softened at room temperature
  • 1 teaspoon vanilla extract

Ganache

  • 4 ounces semisweet chocolate chips
  • ½ cup heavy cream (125 ml)

Instructions

  • Preheat oven to 375 degrees F.
  • Make the chocolate tart dough. Combine all-purpose flour with cocoa powder, powdered sugar, salt, with butter in a food processor or in a large bowl. Mix until the butter is incorporated and the mixture resembles coarse sand. Add 1 egg yolk and heavy cream and mix just until the dough comes together. Shape the dough into a disc and wrap it in plastic wrap. Chill in the fridge for at least 30 minutes or until firm.
  • Remove the dough from the fridge and roll until it's ¼-inch thick. Place the dough into a tart pan, pressing down the dough onto the pan. Place a parchment paper on top with baking weights such as beans or rice. Bake the tart for 20 minutes. Remove the weights and paper and continue to bake for another 10 minutes. Remove from the oven and cool completely.
  • Meanwhile, make the caramel. Heat granulated sugar in a heavy-bottomed pot over medium-low heat. Melt the sugar until it starts to become amber brown. Add the heavy cream and bring to a boil for 1 minute. Remove from heat and stir in butter and sea salt, stirring until the butter has melted. Add chopped peanuts and let cool slightly.
  • Pour the peanut caramel into the chocolate tart. Let cool.
  • Make the peanut butter mousse. Whip heavy cream until stiff peaks form. Beat together peanut butter with powdered sugar, and cream cheese until smooth. Add vanilla and beat until smooth. Add ⅓ of the whipped cream and mix until incorporated. Fold in the remaining whipped cream until smooth.
  • Spread the peanut butter mousse on top of the caramel in the tart. Chill the tart in the fridge for at least 1 hour or overnight.
  • Melt semisweet chocolate with heavy cream in the microwave for 30 seconds. Stir to combine and continue to microwave at 20 second intervals until the chocolate has melted, stirring well each time.
  • Spread the chocolate ganache on top. Let rest for 30 minutes or until the chocolate sets. Serve.

Notes

Now back to the chocolate tart. Roll out the dough until it's about ¼ inch thick and transfer it to your tart pan. To easily transfer the dough without tearing it, take the bottom insert of your tart pan and slide it under the dough. Carefully lift up the insert and place it into the tart shell. Make sense? Good.
Blind bake the tart shell (meaning bake it with weights) to prevent it from puffing up. Remove the weights for the last ten minutes and continue to bake. I would normally say bake until golden brown but because of the cocoa, it's already brown, haha!
Cool the tart shell completely.