Today’s Cook the Book recipe comes to us from Michael Laiskonis, Le Bernardin’s dashing pastry chef. His dark chocolate, peanut, and caramel tart is perfect for anyone who likes a bit of salty with their sweet; it’s almost like a very large salted caramel, rounded out with the bitterness of dark chocolate.
At Le Bernardin, they serve the tart with chopped peanuts, candied lemon peel, a peanut butter “powder” made from peanut butter and tapioca maltodextrin, and a scoop of malted milk chocolate rum ice cream. A home cook could probably get away with using a good-quality chocolate ice cream.
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