There are total of four layers in this tart and I’m not counting the tart crust as a layer. At the very bottom there are honey roasted salted peanuts covered with fleur de sel caramel. Then goes a layer of barely sweetened tangy sour cream-cream cheese mousse followed by the milk chocolate pastry cream. The egg whites left over after making pâte sablée and pastry cream were turned into Swiss meringue topping and then blow-torched. It tasted fantastic. Every layer is equally thin (well, except the Swiss meringue) and harmoniously compliments each other. The filling is sweet and salty, and creamy; the crust is buttery, chocolaty, crispy and tender.
Some components can be made in advance, but the assembled tart should be enjoyed (and it’s pure enjoyment) the same day it is put together.
Happy Thanksgiving to everyone who hasn’t celebrated their Thanksgiving yet! And I’m off until Saturday. I’ve got a lot of catch up to do visiting your blogs, guys. I haven’t had a lot of time lately, so – my apologies.