Caramel and Peanut Tartlets

Preparation

• Peanut Whipped Cream

  • In a small bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.
  • In a pot, bring the cream, vanilla seeds and pod to a boil. Add the peanut butter and brown sugar. Simmer for 1 minute while stirring constantly. Remove and compost the vanilla pod. Add the gelatin and stir until completely dissolved. Pour the mixture into a bowl. Cover with plastic wrap directly on the surface of the cream and let cool. Refrigerate for 8 hours or overnight.

• Crusts

  • Meanwhile, in a bowl, combine the flour and salt.
  • In another bowl, cream the butter, icing sugar and vanilla with an electric mixer. Add the egg yolks and whisk until smooth. With the machine running on low speed, add the dry ingredients. Using your hands, form the dough into a log and cover in plastic wrap. Refrigerate for 1 hour or until firm.
  • Cut the dough into 8 equal pieces. On a lightly floured surface, roll one piece of dough at a time into a disc about 1/8 inch (3 mm) thick. Line eight 4-inch (10 cm) tartlet pans with removable bottoms with the discs of dough. Remove any excess dough, as needed. Prick the dough with a fork. Place the pans on a baking sheet. Refrigerate for 30 minutes.
  • With the rack in the middle position, preheat the oven to 375°F (190°C).
  • Bake the crusts for 15 minutes or until nicely golden. Let cool on a wire rack.

• Peanut Caramel

  • Meanwhile, in a pot, bring the sugar, water and corn syrup to a boil. Cook without stirring until an amber caramel forms. Remove from the heat. Add the cream. Watch out for splattering. Cook for 1 more minute. Add the peanut butter. Bring once again to a boil, stirring, until smooth. Divide the peanut caramel between the cooled crusts. Let cool completely.

• Peanut Lace Cookies

  • With the rack in the middle position, preheat the oven to 375°F (190°C). Line a baking sheet with a silicone mat or parchment paper.
  • In a small pot, melt the butter with the brown sugar and water. Simmer for 1 minute. Remove from the heat. Add the peanuts and flour. Mix for 30 seconds. Using a spoon, spread the mixture out in an even layer on the baking sheet.
  • Bake for 8 to 10 minutes. Let cool completely. Break into pieces. Set aside in an airtight container at room temperature.

• Assembly

  • Whisk the peanut whipped cream with an electric mixer until stiff peaks form. Transfer into a pastry bag fitted with a star tip.
  • Garnish the tartlets with rosettes of peanut whipped cream. Refrigerate for 30 minutes.
  • When ready to serve, top each tartlet with a few pieces of lace cookies.