Let us first recall the virtues of dark chocolate for health:it stimulates memory and concentration, it is a powerful natural antidepressant, it fights insomnia and promotes sleep, it reduces blood pressure, the risk of diabetes and the aging of our cells, finally this ally against Alzheimer's improves our sports performance; so many very good reasons to consume dark chocolate without guilt.
A raw material that the expert hands of Cyril Lignac have transformed into an excellent tart on which the favorite chef of the French adds caramelized peanuts. Results ?! Flavors that dialogue perfectly with each other and an extremely gourmet moment...and crunchy!
For the shortcrust pastry:
For the ganache:
For decoration:
1. Prepare the shortcrust pastry; Pour the flour into a bowl with the sugar and a pinch of salt. Make a well and incorporate the butter in pieces as well as the whole egg. Work the dough with your fingertips. As soon as it is homogeneous, form a ball and let it rest in the fridge for 1 hour.
2. Preheat the oven to th 5 (150°C).
3. Line a tart pan with a sheet of parchment paper.
4. Roll the dough with your hand directly into the mold to an even thickness, pressing down well on the edges. Prick the bottom with a fork.
5. Put in the oven and cook for 20 minutes until the dough is just colored.
6. Prepare the ganache; chop the chocolate as finely as possible and put it in a bowl.
7. Cut the butter into pieces. Boil the cream and pour it over the chocolate, wait 1 minute, then stir. Add the butter and mix.
8. Cool to room temperature.
9. Pour the ganache into the base of the pie and let it set. Book cool.
10. Heat the liquid caramel over low heat in a saucepan, pour in the peanuts and mix for 1 minute. Pour the mixture onto a sheet of parchment paper and let it harden. When ready to serve, garnish with caramelized peanuts.
