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Categories: Pies | Tarts

A chocolate tart like no other… Crispy chocolate tart shell, crunchy roasted peanuts, creamy smooth caramel and chocolate ganache filling served with lemon confit, peanut butter powder, and a rich and yet refreshing praline citrus sorbet, simply divine! If you ever dine at Le Bernardin make room for this dessert or you can try making it. There are many steps to this recipe, but many of the components can be made ahead of time and assembled on the day you wish to serve this simple dessert.

*** This recipe is featured in the 11th issue of Desserts Magazine.

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Posted on Jan 6, 2008

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