This Panda Chocolate Caramel Tart is beautiful and rich. It is filled with Salted Caramel, topped with Dark and White Chocolate glaze and made with a buttery Almond crust. Walnuts and Pecans add to its beautiful looks.
110g/ 4 oz Unsalted Butter, cold, cut into small cubes
1tspVanilla Paste
1Egg, large, room temperature
2tbspCold Water
2cupsraw shelled Peanuts for blind baking (and snacks!)
Caramel Base
200g/ 7 oz Brown Sugar
60g/ 2 oz Unsalted Butter
1tspSalt
1/4cupSweet Whole Milk
1/4cupHeavy Cream
1tbspVanilla Paste
Dark and White Chocolate Ganache
60g/ 2 oz Dark Chocolate
60g/ 2 oz Heavy Cream
1/2tspRum Aroma
60g/ 2 oz White Chocolate
30g/ 1 oz Heavy Cream
Topping
5Walnut for decoration (optional)
5Pecans for decoration (optional)
Instructions
Prepare the Cocoa Vanilla Almond Crust
In a mixing bowl, sift in the All-purpose Flour and add all the dry ingredients. Combine thoroughly. Add the Butter and use a fork to press the Butter and flour mixture together-- until the crumbs are the size of small peas.
Add the Egg, Vanilla Paste, and Water and mix well. Once combined, form the mixture into a ball, wrap tightly in plastic wrap and place in the refrigerator for at least 45 minutes.
Generously grease a 9-inch tart pan with Butter, making sure to include the top. Set aside.
Place the refrigerated dough ball on a working area dusted generously with flour. Cover with an 18-inch long piece of plastic wrap. Use a rolling pin to flatten the dough into a circle about ¼ inch thick. Be sure that the circle is large enough to easily line the tart pan—about 12 inches.
Lift the flattened dough and place on the pan, making sure to press it into all the crevices. Use a rolling pin to roll over the top of the pan (or a knife) cutting off the excess dough. Refrigerate for at least 30 minutes.
Prick the dough with a fork before using a piece of baking paper to cover it. Pour in the raw shelled Peanuts. Peanuts are preferable to dry peas or rice kernels because once the crust is baked, you can put the peanuts in a flat pan with a pinch of salt and bake for about 15 minutes. Nice added benefit!
Bake for 15 minutes in preheated 350 F (180 C) oven. Remove the peanuts and the paper and set aside. Return crust to oven for another 10 to 15 minutes. Remove and allow to cool for about 30 minutes before removing the crust from the tart pan.
Prepare the Caramel Base
Combine Brown Sugar, Unsalted Butter, Salt, Milk, Heavy Cream and Vanilla Paste in a saucepan and simmer over low heat. Whisk constantly or until thickened. This will take 6-10 minutes or longer. Be careful not to burn the caramel!
Remove from heat and pour the caramel into a clean glass bowl to cool down. The caramel thickens as it cools.
Pour the caramel into the crust, cover with plastic wrap, and refrigerate for at least 4-5 hours.
Prepare the Dark and White Chocolate Ganache
For the Dark Chocolate, heat the Heavy Cream in a small saucepan. When the cream just begins to boil at the edges, remove from heat and pour over the chopped Dark Chocolate. Let sit one minute, then stir until smooth. Add the Rum Aroma and stir again.
Pour the Dark Chocolate ganache over half the caramel chocolate tart. Spread it evenly and refrigerate for 30 minutes.
For the White Chocolate, REPEAT procedure (but if your chocolate is of a lower quality, you may have to add a teaspoon of cornstarch and whip to reach a nice consistency).
Pour the White Chocolate carefully over the caramel but not onto the Dark Chocolate. Refrigerate for 2-3 hours or overnight before serving. You can also put the tart into the freezer for at least half an hour if you want a firmer caramel.
Decorate with Walnuts and Pecans.
Video
Notes
Make sure you check out my video instruction to see how I created this beautiful Panda Chocolate Caramel Tart.
It is always important to refrigerate the tart once made. The refrigeration helps firm the caramel. If you like caramel less gooey, freeze the tart before serving.
Remember to put your peanuts back into the oven and finish toasting! Then you will get delicious toasted peanuts as snacks on the side. If you are having a dinner party, you are making dessert and snacks all at once!