- 250g plain flour
- 30g cocoa
- 125g sugar
- 150g butter
- 1 egg
- pinch salt
- 2 tablespoons milk
- 200g dark chocolate (70%) chopped
- 3/4 Cup (185ml) cream
- 1/2 Cup (125ml) milk
- 2 tablespoons dark brown sugar
- 2 eggs
- 100g peanuts, chopped roughly
Ganache
- 150g dark chocolate
- 2 tablespoons cream
Decoration
- orange zest
- pistachio nuts chopped finely
- purple sprinkle is edible sugar flower dust (optional)
- Beat flour and butter in mixer until it resembles fine breadcrumbs & add cocoa.
- Add egg and milk. Process until dough comes together. Turn onto a lightly floured surface. Knead until smooth. Shape into a disc. Cover with plastic wrap. Place in fridge for 30 minutes to rest.
- Roll out pastry dough and line each tart tin with pastry. Trim excess, and place in freezer for 15 minutes.
- Preheat oven to 180°C. Cover pastry bases with a square of baking paper & fill with ceramic pastry weights. Bake for 15 minutes. Remove paper and weights. Bake for a further 10 minutes. Remove from oven. Reduce oven to 160°C.
- Place chocolate, cream, milk and sugar in a saucepan over low heat. Cook, stirring, until chocolate melts and mixture is smooth. Set aside for 5 minutes to cool slightly. Whisk in eggs until well combined.
- Divide roughly chopped peanuts between each pastry shell, covering the base. Pour chocolate filling into pastry case, (covering peanuts) and bake for 20 – 30min. (until filling is set).
- Make the ganache. Combine chocolate and cream in a small saucepan over low heat, stirring until the chocolate melts, then remove from heat. Cool ganache to room temperature, then spread over each tart.
- Decorate by sprinkling pistachio and orange zest on top.