INGREDIENTS

shortcrust pastry

• 200 g wheat flour
• 75 g sugar
• a little salt
• 80 g cold butter, cubed
• 2 egg yolks

peanut crunch

• 25g sugar
• 25g salted peanuts

mælkechokoladeganach

• 150g milk chocolate
• 100ml whipping cream
• 75g sugar
• 1 pinch of salt

How to do

shortcrust pastry

1. mix the flour and sugar together in a bowl.
   
2. crumble the butter into the flour mixture.
   
3. Gather the dough quickly with the egg yolks. It should be uniform and smooth.
   
4. Wrap the shortcrust pastry in cling film and refrigerate for 1/2 to 1 hour before using.
   
5. heat the oven to 180 degrees.
   
6. roll out the dough and cut it out into circles that fit into your pie tins.
   
7. bake the shortcrust pastry for 6-8 minutes, or until it is golden.
   
8. let the shortcrust pastry cool before filling them.

peanut crunch

1. slowly melt sugar to golden caramel in a saucepan
   
2. when the sugar has melted, immediately remove the pan from the heat and stir in the peanuts.
   
3. pour the caramelized peanuts out onto a piece of baking paper and let them cool completely.
   
4. finely chop the peanuts in a mini chopper
   

milke chocolate ganach

1. melt milk chocolate in a bowl over a water bath.
   
2. When the chocolate has melted, take the bowl off the heat.
   
3. put the cream in a bowl and boil it.
   
4. meanwhile, melt the sugar to a golden caramel in another pan
   
5. when the sugar is golden, take the pan off the heat immediately.
   
6. now add the hot cream to the sugar a little at a time while stirring quickly with a whisk.
   
7. pour the caramel over the chocolate while stirring in the bowl.
   
8. stir until the ganache comes together and is nice and glossy
   
9. taste with salt and stick blend.
   
10. put the ganache in a piping bag and it is ready to fill the shells.
    

assembling

1. take a shortcrust pastry shell and fill it halfway with peanut crunch
   
2. put the ganache on top of the peanut crunch and sprinkle with some edible glitter or crumbs