Chocolate tart and caramelized peanuts

1. Prepare the pastry dough: pour the flour into a bowl with the sugar and a pinch of salt. Make a well and add the butter in pieces and the whole egg. Work the dough with your fingertips. Once it is smooth, form a ball and leave to rest in the fridge for 1 hour.

2. Preheat the oven 5 (150°C).

3. Line a sheet of parchment paper in a tart pan.

4. Roll the dough with your hand directly in the tart pan on an even thickness by pressing firmly on the edges. Prick with a fork.

5. Bake for 20 minutes until the pastry is lightly gold.

6. Prepare the ganache; chop the chocolate as finely as possible and put in a bowl.

7. Cut the butter in pieces. Boil the cream and pour over the chocolate, wait 1 minute, then stir. Add butter and mix.

8. Let cool at room temperature.

9. Pour the ganache into the tart shell. Cool and refrigerate.

10. Heat the liquid caramel over low heat in a saucepan, pour the peanuts and stir for 1 minute. Pour the mixture on a parchment sheet and let harden. Before serving, decorate with caramelized peanuts.

Photo credit: Sucré Salé