Ingredients for the chocolate tart
- 4 eggs
- 130 g sugar
- 165 g butter
- 165 g dark couverture chocolate (65%)
- pinch of salt
- chopped, roasted peanuts
To prepare the chocolate tart
Briefly beat the eggs, sugar and salt. Melt the butter and chocolate, stir into the egg mixture. Line the tart tin with baking paper and fill with the mixture. Sprinkle chopped peanuts on top, as desired. Bake for approx. 30 mins. at 180 °C (hot air).
Ingredients for the poached rhubarb
- 3 sticks of rhubarb (keep the peel)
- 1 handful of raspberries
- juice and zest of one lemon
- a little sugar
- 1 l water
To prepare the poached rhubarb
Peel the rhubarb and cut into pieces 1 cm wide, keep the peel. For the stock, boil the raspberries, lemon juice, lemon zest, rhubarb peel and sugar in 1 litre of water for approx. 20 mins. Strain the stock and pour into a pan, add the chopped rhubarb and poach until just firm to the bite – approx. 5-8 mins. Test as you go!
Ingredients for the sour cream & peanut foam
- 200 g sour cream
- 1 tbsp peanut paste (Asian supermarket)
- 2 tbsp icing sugar
- 1 lemon, juice and zest
- a little water (approx. 80 ml)
- 1 pinch of salt
To prepare the sour cream & peanut foam
Place all of the ingredients in a blending cup and mix with a handheld blender. The mixture should have a foamy consistency, otherwise add a bit more water. Froth up with the handheld blender prior to serving.