PEANUT, CARAMEL, AND CHOCOLATE TART
You won't be able to resist a slice of this gooey yet crunchy dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h30m
Yield Makes one 9-inch tart
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Make the chocolate crust: Combine cookie crumbs, granulated sugar, and 1/4 teaspoon salt in a bowl. Stir in butter. Press mixture into bottom and 2 1/2 inches up sides of 9-inch springform pan. Bake until dry and firm, 8 to 10 minutes. Let cool.
- Make the caramel sauce: Heat granulated sugar and water in a medium saucepan over medium-high heat, washing down sides of pan with a wet pastry brush to prevent sugar crystals from forming, until medium amber, about 10 minutes. Remove from heat, and carefully add heavy cream (mixture will bubble and steam). Return to heat, and bring to a boil, making sure caramel that seized up when cream was added melts. Transfer to a bowl, and stir in creme fraiche. Refrigerate until cool but still pourable, about 45 minutes. Fold in peanuts.
- Meanwhile, make the peanut butter mousse: Beat cream cheese and confectioners' sugar with a mixer on medium-high speed until pale and fluffy. Beat in 1/2 teaspoon salt. Add peanut butter and vanilla, and beat until combined. Whisk heavy cream in a separate bowl until medium-stiff peaks form. Fold one-third of the whipped cream into peanut butter mixture. Fold in remaining whipped cream in 2 additions.
- Assemble the tart: Pour caramel sauce into cooled chocolate crust. Gently spread peanut butter mousse over caramel in an even layer, making sure they don't blend together. Refrigerate for 30 minutes.
- Make the chocolate ganache: Place chocolate in a small heatproof bowl. Bring cream to a simmer in a small saucepan over medium-high heat. Pour cream over chocolate, and let stand for 1 minute. Whisk to combine. (Use immediately.)
- Remove tart from refrigerator, and pour in ganache to cover surface. Refrigerate for at least 30 minutes.
More about "peanut caramel and chocolate tart recipes"
CHOCOLATE PEANUT BUTTER TART - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanCategory DessertsServings 10Estimated Reading Time 7 mins
- Make the chocolate crust: Preheat the oven to 375°F. In a medium microwave-safe bowl, melt the butter. Add the chocolate and stir until melted. (If necessary, place the bowl back in the microwave for 20 to 30 seconds.) Add the cookie crumbs and stir until evenly combined. Press the cookie crumbs evenly over the bottom and up the rim of a 10-inch tart pan with a removable bottom (see note below). Bake the crust for 10 minutes, then cool on a rack.
- Meanwhile, make the peanut butter filling: In a large bowl of an electric mixer, beat the cream cheese with the peanut butter, sugar and vanilla extract on medium speed until well-blended, a few minutes. In another large bowl, using an electric mixer, whip the cream until stiff peaks form. Add one-third of the whipped cream to the peanut butter mixture and beat on low speed to combine. Add the remaining cream and, using a large rubber spatula, fold until evenly combined. Spoon the filling into the crust, smoothing the surface. Refrigerate, uncovered, for about 1 hour.
- Make the chocolate topping: In a medium microwave-safe bowl, combine the chocolate with the heavy cream and microwave at high power in 20-second intervals until the chocolate is just melted and the cream is hot. Stir until well blended, then let cool to barely warm, stirring occasionally. Spread the chocolate topping over the chilled peanut butter filling and sprinkle the chopped peanuts around the edges of the pie. Chill, uncovered, in the refrigerator for 3 more hours.
- To serve: Carefully remove the rim from the pan by gently pressing upwards on the bottom while holding the rim in place. (If using a springform pan, run a thin knife around the crust to loosen it, then remove the springform ring.) Use a sharp knife to cut the pie into wedges. Wipe the knife clean between each cut. Serve chilled.
NOUGAT, SALTED PEANUT CARAMEL AND MILK CHOCOLATE TART ...
From gourmettraveller.com.au
Cuisine Modern AustralianCategory DessertAuthor Emma KnowlesTotal Time 1 hr 45 mins
- For sweet pastry, process flour, sugar and 1 tsp salt in a food processor to combine, then add butter and process until mixture resembles fine breadcrumbs. Add yolks, process to combine, tip out onto a work surface and bring pastry together with the heel of your hand. Wrap in plastic wrap and refrigerate for 1 hour to rest.
- Preheat oven to 180C. Roll out pastry on a lightly floured work surface to 3mm thick and line a 23cm x 13.5cm rectangular slice tin, buttered and lined with baking paper, trim edges and refrigerate to rest (1 hour). Blind-bake until dry and crisp (10-15 minutes), then remove paper and weights and bake until dry and crisp (8-10 minutes). Cool on a wire rack.
- For salted peanut nougat, cook honey in a small saucepan until 108C on a sugar thermometer (2-3 minutes) and set aside. Whisk eggwhite to soft peaks in an electric mixer. Stir sugar, glucose and 60ml water in a separate small saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook until 155C on a sugar thermometer (4-5 minutes). Whisk honey into eggwhite in a thin steady stream then, while whisking on low speed, gradually add sugar syrup and keep whisking until fluffy and cooled to room temperature (5-6 minutes). Stir in peanuts, then pour mixture into tart case, filling to about 1cm deep (place any leftover mixture in a cake tin lined with baking paper and reserve for another use or eat) and stand until set (30 minutes).
- Stir sugar and 80ml water in a saucepan over medium-high heat until sugar dissolves, then bring to the boil and cook until dark-caramel (6-8 minutes). Remove from heat, add cream, butter and 1½ tsp sea salt or to taste (mixture will spit) and stir to combine. Return to heat and cook until smooth (1 minute). Stand to cool slightly (15 minutes), spoon evenly into tart case. Refrigerate until set (3 hours).
PEANUT BUTTER CARAMEL PIE | RECIPETIN EATS
From recipetineats.com
4.9/5 (19)Total Time 35 minsCategory SweetCalories 583 per serving
- Grease and line the base only of a 23cm / 9" tart tin with a loose base, or pie dish. (Or a springform pan of a similar size).
- Melt butter in a large saucepan over medium heat. Add sugar, and stir until sugar is melted. Butter may not incorporate fully. Don't let it bubble away for ages, just until sugar is melted.
CHOCOLATE CARAMEL TART RECIPE WITH PEANUTS - OLIVEMAGAZINE
From olivemagazine.com
Servings 10Total Time 1 hr 30 minsCategory EntertainCalories 468 per serving
SALTED PEANUT AND CARAMEL TART | CHRISTOPHER KIMBALL’S ...
From 177milkstreet.com
Servings 1Total Time 2 hrs 30 minsCategory Desserts
SALTED CARAMEL & PEANUT CHOCOLATE TART RECIPE | BIGGER ...
From biggerbolderbaking.com
4/5 (22)Category Dessert
RECIPE REVIEW: PEANUT, CARAMEL AND CHOCOLATE TART - THE ...
From bakecakery.com
CHOCOLATE CARAMEL PEANUT TART RECIPE | COLES
From coles.com.au
SALTED PEANUT AND CARAMEL TART | CHRISTOPHER KIMBALL’S ...
From mastercook.com
CHOCOLATE PEANUT BUTTER CARAMEL TARTS (GLUTEN FREE, GRAIN ...
From bakerita.com
4.7/5 (6)Category DessertCuisine AmericanTotal Time 40 mins
- Preheat the oven to 350ºF. Grease three 4” round tart pans with removable bottoms or an 8” round tart pan with a removable bottom or an 8×8” square pan with coconut oil (I recommend lining the pan with parchment paper as well if your pan doesn’t have a removable bottom).
- Combine the maple syrup and coconut oil in a bowl and mush together, pressing out any of the clumps in the coconut oil. Stir in the coconut flour and kosher salt and stir until fully combined.
- Press the dough into the prepared pan/s. Bake for about 12 minutes for a larger pan, or about 8 minutes for smaller pans – the dough should be golden brown around the edges. Let cool completely.
- For the caramel, combine the dates (soaked if necessary) with the peanut butter, coconut oil, and ¼ cup hot water in a blender. Blend until completely smooth. Add extra hot water if it’s thicker than you’d like. Add a pinch of salt too if you used unsalted peanut butter.
CHOCOLATE PEANUT BUTTER CARAMEL TART - A DASH OF SANITY
From dashofsanity.com
Reviews 13Estimated Reading Time 5 minsCategory DessertTotal Time 1 hr 45 mins
- In a small sauce pan add the whipping cream and bring to a boil, remove from heat and add in chocolate chips. Do not mix or stir them in, let the chocolate sit for 5 minutes. Once it has sat for 5 minutes stir until smooth.
CARAMEL PEANUT CHOCOLATE TART - CHOCOLATE TART RECIPE
From goodhousekeeping.com
Servings 12Total Time 1 hr 35 minsEstimated Reading Time 2 mins
CHOCOLATE SALTED CARAMEL TART AND CARAMELISED PEANUTS ...
From 10play.com.au
- Cream the butter, sugar and salt in a bowl. Add vanilla bean seeds and beat until fluffy. Add egg and mix to combine. Add almond meal and flour and mix until mixture forms a dough. Place between two sheets of cling wrap, flatten and refrigerate for 2 hours to rest. Flour bench, lay pastry on top and dust again with flour. Roll to a desired thickness and prick well with a fork. Cut rounds with a 12cm cookie cutter and lay into 10cm diameter tartlet cases. Gently press into tins to fit and roll over tartlets with a rolling pin to trim edges. Refrigerate for 1 hour. Bake at 160°C for approximately 20-25 minutes or until golden.
- Place sugar and glucose in a saucepan over a medium heat and cook, agitating mixture until sugar is dissolved. Simmer until sugars become a light brown caramel. Deglaze with cream, add salt and remove from heat. Allow to cool slightly and whisk in butter until smooth and glossy Half fill tartlet cases with salted caramel and top with 1-2 teaspoons peanuts. Chill to set. For ganache, pour cream into a saucepan and almost bring to the boil. Add chocolate and stir until smooth. Add butter and mix until well combined. Fill chilled tartlets with ganache and refrigerate for 20-30 minutes to set. Decorate with pieces of peanut nougatine.
LIAM CHARLES’ RECIPE FOR SALTED PEANUT BUTTER CARAMEL AND ...
From theguardian.com
Author Liam Charles
PEANUT, CARAMEL, AND CHOCOLATE TART RECIPE | RECIPE ...
From pinterest.com
3.8/5 (170)Total Time 2 hrs 30 mins
PEANUT SALTED CARAMEL AND CHOCOLATE TART RECIPE - BBC FOOD
From bbc.co.uk
Servings 1Category Cakes And Baking
INDULGENT PEANUT BUTTER, CARAMEL AND CHOCOLATE TART - FOOD24
From food24.com
Cuisine BakeEstimated Reading Time 1 minCategory BakeTotal Time 1 hr 30 mins
CRISP, CHOCOLATE AND SALTED PEANUT TART RECIPE - BBC FOOD
From bbc.co.uk
Servings 10-12Category Cakes And Baking
SALTED PEANUT AND CARAMEL TART: A FRENCH DESSERT THAT ...
From wgbh.org
Estimated Reading Time 6 mins
EASY CHOCOLATE CARAMEL TART - LENOX BAKERY
From lenoxbakery.com
3.8/5 (5)Total Time 1 hr 40 minsCategory DessertCalories 390 per serving
CHOCOLATE PEANUT CARAMEL TART RECIPE | ZARNAK SIDHWA ...
From masala.tv
Servings 6Total Time 50 minsCategory Chefs
NO BAKE CHOCOLATE AND PEANUT CARAMEL TART RECIPE | MAGGIE BEER
From maggiebeer.com.au
CHOCOLATE AND PEANUT CARAMEL TART – GEO FOODS
From foods.geo.tv
SEA-SALTED CARAMEL AND CHOCOLATE TART RECIPE - GREAT ...
From productiongreatbritishchefscom.azurewebsites.net
PEANUT CARAMEL AND CHOCOLATE TART RECIPES
From tfrecipes.com
CHOCOLATE TART RECIPES | GOURMET TRAVELLER
From gourmettraveller.com.au
PEANUT CARAMEL CHOCOLATE TART RECIPE | MY MARKET KITCHEN
From mymarketkitchen.tv
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love