Chocolate Ganache 

  • 10 Ounces Dark Chocolate (60% Or More), Chopped
  • ¾ Cup Of Milk 
  • ¾ Cups + 1 Teaspoon Heavy Cream 
  • 3 Egg Yolks
  • 4 ½ Tb Granulated Sugar 

Over medium heat, add milk and heavy cream into a sauce pan. Bring milk mixture to simmer. Remove from heat. Whisk egg yolks and sugar in medium bowl to blend. Gradually whisk hot milk mixture into yolk mixture. Return custard to saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain sauce into bowl. Add in the chocolate pieces and stir to melt and combine.


Sable Dough Crust 

  • 1 ½ Cups Soft Butter
  • 1 Cup Confectioner Sugar 
  • 1 ½ Cups Almond Flour
  • 1 Whole Egg 
  • 2 ½ Cups All Purpose Flour
  • Pinch Of Salt 

Combine all ingredients and stir to combine. Wrap in plastic wrap and store in refrigerator, preferable overnight, but at least one hour. Once rested, roll dough between two sheets of parchment paper until it is thin enough to press into your ring mold/tart pan. Pre-heat oven to 300 degrees and bake tart crust for 10 minutes to reach a nice blond color. Let cool.

Caramel Sauce

  • 1 ¼ Cups White Sugar 
  • ½ Cup Heavy Cream, Warmed or Room Temperature
  • 4 ½ Tb Butter 
  • Pinch Of Salt 

Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. Once the sugar crystals have melted and turned a brown color, add the warmed heavy cream in incremental amounts. Once incorporated, add the butter in pieces and stir to combine. Salt to taste.

Assembly

Pour a thin layer of caramel sauce into the tart and let set 3 minutes. If desired, add a layer of crushed peanuts. Cover with the chocolate ganache and move to refrigerator to set for one hour. Decorate as desired with whipped cream, chocolate chips, and peanuts.