Caramel and Peanut Tartlets | RICARDO

Ingredients

• 1 tsp gelatin
• 2 tbsp (30 ml) water
• 2 cups (500 ml) 35% cream
• 1 vanilla bean, split lengthwise and seeds scraped
• ½ cup (125 ml) regular creamy peanut butter
• ¼ cup (55 g) brown sugar
• 1 ¼ cups (190 g) unbleached all-purpose flour
• ¼ tsp salt
• ½ cup (115 g) unsalted butter, softened
• ½ cup (65 g) icing sugar
• ½ tsp (2.5 ml) vanilla
• 2 egg yolks
• 1 cup (210 g) sugar
• 1 tbsp (15 ml) corn syrup
• ½ cup (125 ml) 35% cream
• ¼ cup (60 ml) regular creamy peanut butter
• 2 tbsp unsalted butter
• 2 tsp (10 ml) water
• ⅓ cup (50 g) roasted unsalted peanuts, roughly chopped
• 2 tbsp unbleached all-purpose flour