Chocolate crust snuggling a peanut frangipane, raspberry jam and a whipped caramelized white chocolate ganache. # 453: Salted PB&J Tarts

This is one of those magical bakes that actually turned out looking exactly like the picture in the cookbook! *happy dance* Thin and crispy dark chocolate crust, a layer of creamy peanut frangipane, tart raspberry jam, fluffy whipped caramelized white chocolate ganache, and salted peanut confetti.

There was an iffy moment where I thought the jam would overflow as I piped the ganache on top but I stopped just in time.

I’m very sad I made a partial recipe and only ended up with two. The satisfaction of making the exact amount of ganache and frangipane was outweighed by the fact that these two beauties were gone in less than 30 minutes. Already planning round two! Maybe with a tiny bit less jam and a tiny bit more peanut frangipane.

I’m gonna have to get creative with storage for all my tart ring shapes. My current plan is pegs on the inside of my cabinet to hang them all. I’ll report back!

I’ve unlocked a new level of baker/parent life: fully prep all the elements the night before and then I only have to assemble and whip cream during the daylight. It’s like a cheat code, but the cost is sleep as per usual.

The almond flour in frangipane cuts the suck-all-the-moisture-out-of-your-mouth intensity of peanuts and makes this a delightfully balanced custard.

Tiny recipe = tiny tools.

Ready for its fridge nap.

Whipped ganache is essentially chocolate-infused whipped cream. The chocolate adds a depth of flavor and more structural integrity for fun piping ideas.

Night night ganache!

Nerdy win: I finally got rolling guides so I can consistently roll my crust out to specific thicknesses.

Prepping the tartlet walls first.

Voila! The heat in my summery kitchen wanted to foil my plans but the fridge continues to be a knight in shining magnet-covered armor.

When they first came out of the oven, the frangipane had puffed up to the top of the tartlet shell!

Luckily it sunk back down to half height as it cooled.

Jam ponds.

Why is whipping by hand so satisfying? It’s truly obnoxious but magical at the same time.

Plop.

A whipped ganache island. Where’s my palm tree?

If you heat up a half teaspoon and use it to make a divot in the cream you can add a dollop of jam. I think I’ll skip it next time but the fact that it worked was delightful.

I definitely used my cooking tweezers to apply the chopped peanuts. I am now that baking b*tch and very happy about it.

Happy munching!

Recipe from Chocolate Baking by Edd Kimber