Nothing turns me off more than a gross picture of food. There are some photos that I look at and just question why anyone would think that they ever looked appetizing in the first place. Some things are just not meant to be photographed, and while I’m sure that eggplant parm tasted delicious it kind of looks like a mushy bowl of mealy mold that you’re betting off keeping to yourself.
My own food photography has come a LONG way. I flip through my old pictures or instagrams and cringe that I thought sharing them with the public was a good idea. Did I really think that picture was actually enticing? Ew. I like to think my judgement has improved with age.
And as much as there are dishes that should never see the light of a camera, this tart is not one of them. In fact I think it was born for the sole purposes of being consumed and photographed. A firm chocolate cookie crust is topped with a layer of rich chocolate ganache followed by a salted caramel peanut studded glaze. It’s one of those things you’ll make and pat yourself on the back because it’s so damn beautiful. Your welcome for the amount of likes this will bring you.
Chocolate Caramel Peanut Tart
Ingredients
1 1/2 cups chocolate cookie crumbs (take a bunch of plain chocolate cookies —store bought or homemade- and pulse them in a food processor or blender or pound them in a plastic bag)
1 stick unsalted butter, melted
12 oz. 60% chocolate chips (I prefer Ghiradelli)
2/3 cup heavy cream
1 1/4 cup sugar
1 tbs light corn syrup
1/4 cup water
1/2 cup heavy cream, warmed up
1 tsp salt
1 cup chopped peanuts
Recipe
Preheat oven to 350 degrees. First tackle the crust. Mix the crumbs and butter together and press into a greased springform pan (9 inches roughly). Pat mixture evenly around the whole bottom of the pan and about 1/4 inch up the sides. Bake for 10-15 minutes then remove and cool.
Now make your caramel. Put the sugar, corn syrup and water in a saucepan and turn to high heat. The mixture will soon come up to a boil, and stir the pot by swirling the saucepan —don’t use a spoon. You can use a pastry brush dipped in water to brush the sides of any residue is sticking. The sauce will bubble away and eventually start to turn a golden brown —you’ll smell it before you see it and it happens very suddenly. Turn the heat to low and slowly and carefully pour in the cream, it will bubble ferociously. Whisk aggressively and let the mixture come back up to a boil and keep whisking until smooth. Add salt. Remove from heat and add peanuts. Let cool to room temperature.
To make the ganache, bring your heavy cream to a boil. Once boiling lower the heat and stir in the chocolate chips, stirring until smooth. Pour warm ganache over cooled tart and put in freezer to set.
Once set, spread caramel on top. Freeze until slightly caramel is set, then serve, preferably with chocolate whipped cream on the side.
a picture is worth 1,000 words
xoxo
amanda.
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