Chocolate, cream and peanuts go well together. The filling for the tart is made from semolina porridge mixed with cottage cheese - seemingly ordinary products, but the result is simply amazing. The tart turns out to be tender, salty nutty with a spicy chocolate-creamy bitterness and curd sourness.
It is necessary
- For the test:
- - 180 g flour;
- - 80 g of butter;
- - 40 g of sugar;
- - 25 g almond crumbs;
- - 1 egg;
- - 1 teaspoon of lemon juice;
- - a pinch of salt.
- For the curd-semolina filling:
- - 400 ml of milk;
- - 290 g fat-free cottage cheese;
- - 90 g semolina;
- - 5 tbsp. tablespoons of powdered sugar;
- - 2 tbsp. tablespoons of sugar;
- - 1 teaspoon of vanilla essence, lemon juice;
- - a pinch of salt.
- For chocolate buttercream:
- - 200 g of dark chocolate;
- - 150 g fat cream;
- - 50 g of sugar;
- - 2 egg yolks.
- For peanut cream:
- - 200 g salted peanuts;
- - 10 g of peanut butter;
- - 1 tbsp. a spoonful of sugar.
Instructions
Step 1
Lubricate the mold with oil. Mix flour, butter, salt, yolks, ground almonds for the dough, add citric acid. Place the dough in a mold, spreading it over the bottom and forming small sides. Place in the freezer for 10 minutes.
Step 2
Bring the milk to a boil, salt, add sugar, add semolina. Cook until the porridge thickens, stirring continuously. Then cool the porridge a little, mix it with cottage cheese, powdered sugar, vanilla essence and lemon juice. Stir until smooth.
Step 3
Let's make some peanut cream. Grind sugar and nuts in a blender, mix until fine crumbs, add peanut butter, knead until creamy. Pour the resulting cream onto the dough. Spread the curd-semolina mass on top. Bake at 180 degrees for 40 minutes.
Step 4
Remove the tart from the oven and lower the temperature to 120 degrees. Bring the cream to a boil, stir in the pieces of chocolate with a wooden spatula. Add sugar, yolks, stir.
Step 5
Place the chocolate cream on the slightly cooled curd filling, return to the oven for 30 minutes. Allow the chocolate peanut tart to cool completely, preferably refrigerate overnight. Serve with tea.
