Ingredients

• 90gunsalted butter
• 50gcaster sugar
• 1 pinchsalt
• 1vanilla bean, seeds scrapped and bean discarded
• 1egg
• 20galmond meal
• 160gplain flour

• 115gcaster sugar
• 45gglucose
• 100gpouring cream
• 7.5gsalt
• 20gbutter
• 1-2tablespoons roasted and unsalted peanuts

• 80gpure cream
• 50gdark chocolate, chopped
• 25gmilk chocolate, chopped
• 14g butter
• Peanut nougatine, to decorate

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Method

• Cream the butter, sugar and salt in a bowl. Add vanilla bean seeds and beat until fluffy. Add egg and mix to combine. Add almond meal and flour and mix until mixture forms a dough.
• Place between two sheets of cling wrap, flatten and refrigerate for 2 hours to rest.
• Flour bench, lay pastry on top and dust again with flour. Roll to a desired thickness and prick well with a fork. Cut rounds with a 12cm cookie cutter and lay into 10cm diameter tartlet cases. Gently press into tins to fit and roll over tartlets with a rolling pin to trim edges. Refrigerate for 1 hour.
• Bake at 160°C for approximately 20-25 minutes or until golden.

• Place sugar and glucose in a saucepan over a medium heat and cook, agitating mixture until sugar is dissolved. Simmer until sugars become a light brown caramel.
• Deglaze with cream, add salt and remove from heat. Allow to cool slightly and whisk in butter until smooth and glossy
• Half fill tartlet cases with salted caramel and top with 1-2 teaspoons peanuts. Chill to set.
• For ganache, pour cream into a saucepan and almost bring to the boil. Add chocolate and stir until smooth. Add butter and mix until well combined. Fill chilled tartlets with ganache and refrigerate for 20-30 minutes to set.
• Decorate with pieces of peanut nougatine.