This time two years and one day ago there was no Claire K Creations. There were blog books, there were brain storming charts there were ideas everywhere but the next day something struck me and Claire K Creations was born and I’ve never looked back.
What a wonderful two years it has been. I never would have imagined that writing a blog could be so much fun. It never occurred to me that I would actually meet people through it and learn so much and grow so much and be talking widgets and plug-ins and analytics and shutter speed and aperture and actually have a clue what I’m talking about.
It seems I’ve found the elusive ‘dream job’ that’s opened up so many windows and opportunities that I never though possible and I am oh so grateful and thankful. Thank you to all you wonderful readers and friends who have made it all possible. It’s your comments and emails and tweets and Facebook posts that make it so much fun.
I’ve got big plans for the next year of Claire K Creations but I’d love to know what you think. If you’ve got a spare second to fill out my survey I would be oh-so-appreciative (I may have a little giveaway in stall in the coming weeks to say thank you!) Click here to take survey
I wish I could celebrate with everyone but we’ll have to settle with a little virtual celebration. I was going to make a fancy decorated cake but when I really thought about it, what I love to celebrate with is something so rich and decadent and naughty that you really can only have it for special occasions. Combine peanuts, chocolate, pastry and tart filling and I think I have just the right recipe.
I first made this a couple of years ago and stumbled across the recipe a few weeks ago. Heavenly would be one word to describe it along with indulgent, sweet and so good you close your eyes when you take a bite so you can close off your senses and focus only on the taste sensation tantalising your taste buds.
The recipe calls for Careme short crust pastry. I couldn’t find any at the supermarket and didn’t feel like traipsing around to find it so I did a little research. The ingredients listed on their website looked pretty similar to the pastry that I made for my Guinness pies so I added two tablespoons of icing sugar and a teaspoon of vanilla and made my own.
If you’ve got the time, I’d encourage you to make it too. It’s really easy (you know I wouldn’t make it if it wasn’t) and was so butter and flaky making the end result even more heavenly.
If you’re using store-bought (which is just as good I’m sure) skip down the page, otherwise, put the chopped butter, flour and icing sugar in the bowl of an electric mixer and beat them on low-medium speed until the mixture is crumbly.
Add the sour cream and vanilla and beat it until it all comes together into a dough.
Tip the dough out onto a sheet of plastic wrap and shape it into a disc then wrap it up and pop it in the fridge for about 30 minutes.
Flour the bench well (it’s sticky!) and roll the dough out to about 1cm thickness.
Grease a 24cm spring-form cake tin and line the tin with the pastry. I traced around the tin to make a circular piece of pastry and put that in the bottom then cut strips to line the sides. Make sure you press the pieces together well.
Pop the shell into the freezer for 30 minutes.
If that’s not a wickedly-delicious set of ingredients I don’t know what is.
Put the butter, sugar, golden syrup and vanilla in a small saucepan. If you have vanilla bean paste use it instead of extract. We’re going for wickedly-delicious remember.
Stir it all together over medium heat until it’s nice and smooth. Then set it aside to cool.
If you want it to cool a bit faster, pour it into a bowl and put it in an ice-water bath. It doesn’t have to chill just get to about room temperature.
Whisk in the eggs. It’s probably a good idea to beat the eggs a little before you add them not like me.
Take the shell out of the freeze. Mix the peanuts and chocolate together in a bowl and then scatter two thirds of them on the bottom of the pastry.
Pour the filling over the top.
Scatter the rest of the chocolate and peanuts over the top. Bake the tart for 45 minutes at 175C fan-forced.
Leave the baked tart to cool to room temperature and then refrigerate it for 3 hours until it’s nice and chilled.
The recipe says to serve it with cream, dusted with cooca. Now that would be taking it to a whole new level of indulgent, yes, but I think sometimes it’s nice to enjoy such delights in their natural form.
Feel free to add the cream of course. I wouldn’t deny you. Enjoy!
- 445g packet frozen careme sour cream shortcrust pastry thawed (or make your own)
- (220g) 1 cup firmly packed brown sugar
- 150g golden syrup
- 1 tsp vanilla bean paste or extract
- 100g unsalted butter
- 4 eggs
- 300g (2 cups) salted roasted peanuts
- 80g dark chocolate chopped
- 80g milk chocolate chopped
- Grease a 24cm spring-form pan
- Cut a round of pastry the same size as the base and place it in the bottom of the pan.
- Use the rest of the pastry to line the sides making sure you press the pieces together so they are joined.
- Pop it in the freezer for 30 minutes.
- Add the sugar, golden syrup, vanilla and butter to a small saucepan and heat over low-medium heat until the mixture is smooth. Set it aside to cool.
- Pre-heat the oven to 175C fan-forced.
- Whisk the eggs into the mixture.
- Combine choc and peanuts.
- Take the pastry base out of the freezer and pour ⅔ of the choc-peanuts over the bottom.
- Pour the butter etc mixture into the pastry and then top it with the rest of the choc-peanuts.
- Bake the tart for 45 minutes or until the filling is set.
- Leave it to come to room temperature and then refrigerate for 3 hours.