Peanut Butter Jelly Tart with Peanut Ice Cream and Raspberry

Put the dry ice in a can. and cover with a cloth. Place the raspberries in the cans next to the cloth. Close the jar and put it in a cool place for at least 30 minutes, but preferably overnight.

Mix all ingredients together and knead until a homogeneous, firm dough is formed. It is best to leave the dough to rest for 1 hour in a cloth in the refrigerator. Roll out 1/4 of the dough. Store the rest covered in the refrigerator for future baking fun. Roll out the dough 3-4 mm thin. Brush the tart forms with butter and dust with a little flour. Place the shortcrust pastry in the molds and press against the edges. Poke a few holes in the dough with a fork. Cover the tart pans with baking paper and weigh them down with a few copper coins. Bake the tart bases at 180 ° for about 10 minutes. Let the tart bases cool down for 10 minutes and then turn them out of the molds.

Melt the raspberry jelly in the saucepan over medium heat and season with the raspberry vinegar. Add the pectin and bring to the boil. Put some raspberry jelly on a plate and let it flow to cool quickly and check the consistency. If it is still too runny add a little pectin and bring to the boil again. Repeat the plate test. When the consistency is just firm but still tender, pour the jelly into the tart bases and allow to cool.

Melt the chocolate in a bain marie. Add the peanut butter and mix with the chocolate. Heat the cream and milk in a saucepan to approx. 50 ° and stir into the chocolate-peanut mixture in 3 steps. When the ganache is homogeneously mixed, remove the pan from the water bath and let the ganache cool slightly so that it is barely liquid. Top up the tartes with the ganache and sprinkle with a level tablespoon of chopped and roasted peanuts. Let the tarts cool in the refrigerator.

Roast the peanuts in the oven at 180 ° for about 10 minutes and puree with the salt as smooth as possible. Mix the sugar, powdered milk and ice cream stabilizer together. Dissolve the mixture in the milk. Add 4 egg yolks and peanut puree. Heat the whole mixture in a saucepan to 80 °, stirring constantly. Transfer the mixture to a bowl. Place this bowl in another one filled with ice. Cool the ice cream mass to approx. 15 °. Put in the ice cream machine, press start and wait full of anticipation until everything is creamy.

Put 1 to 2 tablespoons of ice cream on the tart. Place a “Fizzy” raspberry next to it and sprinkle with raspberry chips.