#saltedcaramelganache

[beautyandbutter]

Indulge in these decadent tarts featuring layers of rich chocolate mousse, creamy salted caramel ganache, and a luscious peanut and banana caramel, all nestled in a crisp tart shell.

Ingredients: For the tart shell:. 150g flour. 75g unsalted butter, cold and diced. 50g powdered sugar. 1 egg yolk. For the chocolate mousse:. 200g dark chocolate, chopped. 300ml heavy cream. 2 tbsp powdered sugar. For the salted caramel ganache:. 100g granulated sugar. 45g unsalted butter. 120ml heavy cream. 1/2 tsp sea salt. For the peanut and banana caramel:. 100g peanuts, roughly chopped. 2 ripe bananas, sliced. 100g granulated sugar. 50g unsalted butter. 100ml heavy cream. 1/2 tsp vanilla extract. Pinch of salt.

Instructions: Set the oven to 180C 350F and heat it up. Pulse the flour, butter, and powdered sugar together in a food processor until the mixture looks like big crumbs. Pulse the food processor with the egg yolk in it until the dough comes together. Put the dough into tart molds and use a fork to make holes in the bottom. Put it in the fridge for 30 minutes. For 15 to 20 minutes, or until golden brown, bake the tart shells. Allow to cool completely. Put the chocolate in a heat-safe bowl and set it over a pot of simmering water. This will melt the chocolate. Allow it to cool a bit. Whip the heavy cream and powdered sugar together in a different bowl until stiff peaks form. Add the whipped cream to the melted chocolate and mix it well. Put it in the fridge for an hour. To make the salted caramel ganache, melt the granulated sugar in a saucepan over medium heat while stirring it all the time. It will turn amber in color. Mix in the butter until it melts. Slowly add the heavy cream while stirring all the time. Take it off the heat and add the sea salt. Allow to cool. Before you make the peanut and banana caramel, toast the peanuts over medium-low heat in a dry skillet until they smell good. Take it off the heat and set it aside. Over medium heat, melt the sugar in the same pan until it turns amber. Mix in the butter until it melts. Carefully add the heavy cream while stirring all the time. Add salt, vanilla extract, sliced bananas, and toasted peanuts, and mix them in. Allow to cool a bit. Spoon chocolate mousse into tart shells to put together. Add peanut and banana caramel and salted caramel ganache on top. Put in the fridge for 30 minutes before serving.

Denise Dickinson

[laurasoflondon-blog]

Good Morning Cake Lovers! It’s the 1st of November so we are thinking about Christmas!! 🎄✨💫🎄 These mini wreaths are a luscious chocolate sponge drizzled with a salted caramel ganache and finished with glittered cranberries and rosemary #LaurasLondon #Cakes #London #Artisan #Bakery #Delicious #christmas #chocolate #saltedcaramelganache #christmaswreath

[alittlebitfancee]

For my daughter! #littlestpetshop #cake #puppycake #dog #toocute #caramelmudcake #saltedcaramelganache