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Peanut, chocolate and dulce de leche tart by Luciano García

December 19, 2018
Peanut, chocolate and dulce de leche tart by Luciano García
Luciano García
Cocoa and peanut shortcrust pastry, Dulce de leche, chocolate and peanut ganache, Coconut crémeux, Sao Thomé chocolate crémeux
Recipe published in
So Good #20


Even when only using a few elements, the pastry chef Luciano García, a professor at OTT College and the bakery Almacén OTT Gourmet in Buenos Aires (Argentina), always finds a way to bring personality to his creations. On this occasion he demonstrates that it is possible to have a unique style even with the use of molds, by combining them with elegance and by making subtle visual twists, as in this case with the wavy shapes. These waves could also represent the expansive effect produced by his tireless formative work in a country with such great potential such as Argentina.

And it is, beyond playing with the formats, that the latest creations that Luciano showcases at so good #20 are a reflection of a great objective that the pastry chef has set: accustom the local customer to a pastry that is more balanced and that is closer to the international standards.

Photos: Pablo Baracat

In this creation, I’ve played with flavors from my childhood – chocolate, dulce de leche and coconut – with a playful visual concept that takes me back to that period. And I’ve finished with silver sugar pearls, an indispensable ingredient in any child’s cake.

Cocoa and peanut shortcrust pastry

  • 105 g butter
  • 100 g confectioners’ sugar
  • 5 g egg yolks
  • vanilla extract
  • 200 g flour
  • 50 g peanut powder
  • 50 g bitter cocoa

Beat the butter, confectioners’ sugar, flour, peanut powder and cocoa to a sandy texture, making sure all the ingredients have been properly sifted. Add the egg yolks and vanilla. Beat to a homogeneous dough. Place between two acetate sheets and laminate to a thickness of 3 mm. Allow to set in the refrigerator and line a 20-cm micro-perforated ring. Freeze. Bake at 170ºC for 8 minutes until golden.

Dulce de leche, chocolate and peanut ganachePeanut, chocolate and dulce de leche sablé by Luciano García

  • 80 g cream 39% fat
  • 80 g dulce de leche
  • 80 g bittersweet chocolate 811
  • 30 g peanut paste

Combine the cream and dulce de leche and bring to a boil. Pour over the semisweet chocolate and the peanut paste. Allow to set for one minute and process with a handheld blender.

Coconut crémeux

  • 125 g coconut milk
  • 1/2 u vanilla bean
  • 30 g egg yolks
  • 35 g sugar
  • 10 g neutral gelatin
  • 125 g cream 39% fat

Make a crème anglaise and add the gelatin, previously hydrated. Cool down to 35ºC and fold in the whipped cream. Immediate cast into a 17-cm silicone mold with a spiral relief. Reserve in the freezer.

Sao Thomé chocolate crémeux

  • 100 g cream 39% fat
  • 30 g egg yolks
  • 40 g sugar
  • 280 g Sao Thomé dark couverture 70% cocoa
  • 300 g cream 39% fat

Make a crème anglaise and pour over the chocolate couverture. Allow to set for one minute and emulsify. Add the second measurement of liquid cream and homogenize. Cast into an 18-cm wide round silicone mold or ring. Blast freeze.

Cocoa glazePeanut, chocolate and dulce de leche sablé by Luciano García

  • 160 g cream 39% fat
  • 200 g water
  • 130 g sugar
  • 110 g glucose
  • 80 g cocoa powder
  • 20 g neutral gelatin

Combine the cream, water, glucose and sugar and bring to a boil. Sprinkle in the sifted cocoa. Mix for approximately two minutes and allow to temper. Once the glaze has cooled down to 60ºC, add the gelatin previously hydrated in five equal parts of water. Apply the glaze at 30ºC.

White spray

  • 100 g white couverture
  • 100 g cocoa butter

Melt the white couverture and cocoa butter to 40ºC and strain. Process with a handheld blender. Pre-crystallize to 31ºC. Transfer to an airbrush and spray the coconut crémeux with spiral relief.

Other ingredients

  • 200 g dulce de leche
  • 9 u silver sugar pearls


On top of the shortcrust base, pipe a spiral of dulce de leche using a #9-tip-fitted pastry bag. Pour the ganache onto the tart to the top edge. Refrigerate until properly crystallized. Unmold the Sao Thomé crémeux and glaze. Place on top of the tart. Finish by topping with the sprayed coconut crémeux and garnishing with the silver pearls.

You will find these other creations in so good #20

Discover so good #20

Get more recipes at So Good #20
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